Artichoke Pie

Ingredients

• Butter4 tablespoon (120 g)
• Flour1.5 cup (180 g)
• Milk1/2 cup (120 ml)
• Egg5 count (275 g)
• Parmesan Cheese5 tablespoon (25 g)
• Onion1 count (150 g)
• Artichoke Hearts6 heart (240 g)
• Water3 tablespoon (45 ml)

Instructions

1. 1

   Step 1

   For this recipe we will use the artichoke heart. It can be canned or cooked in boiling salted water for 6 minutes.

2. 2

   Step 2

   For the dough, place the flour in a bowl and add 2/3 of the butter at room temperature.

3. 3

   Step 3

   Mix with a fork.

4. 4

   Step 4

   Add the cold water, a pinch of salt and mix until you have a dough.

5. 5

   Step 5

   Spread the dough to form the pie crust.

6. 6

   Step 6

   Line a 10-inch (25-cm) diameter baking pan previously buttered and floured.

7. 7

   Step 7

   For the filling: Chop the onion and stir-fry with the remaining butter in a pan over medium heat for 5-7 minutes.

8. 8

   Step 8

   In a bowl place the eggs with the milk, onion and artichoke hearts cut into pieces.

9. 9

   Step 9

   Mix well and season with salt and pepper.

10. 10

    Step 10

    Pour the filling into the lined baking pan and sprinkle the grated Parmesan cheese on top.

11. 11

    Step 11

    Bake in a preheated oven at 356 °F (180 °C) for 20 - 30 minutes or until golden brown.

12. 12

    Step 12

    Remove, wait a few minutes to remove from the baking pan and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Artichoke Pie can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.