Cheesy Artichoke Pie with Garlic, Parmesan & Herbs
Tender marinated artichoke hearts, sharp white cheddar, Parmesan, and sautéed garlic baked into a golden, savory custard pie.
- Marinated artichokes infuse the entire custard with herbs and garlic.
- Self-crusting with breadcrumbs and eggs: no rolling pie dough required.
- Delicious hot, warm, or at room temperature for summer picnics.
This recipe is an adaptation of a classic Northern California dish popularized in Monterey and Castroville, the artichoke capital of the world.
By sautéing the onions in the seasoned oil drained straight from the artichoke jar, zero flavor goes to waste.
Cheesy Artichoke Pie with Garlic, Parmesan & Herbs
This savory baked artichoke pie is reminiscent of warm spinach-artichoke dip, but set in a sliceable, quiche-like custard that makes an effortless dinner or brunch centerpiece. Marinated artichoke hearts provide bright acidity and herbed olive oil flavor throughout.
Ingredients
- 2 jars (6 oz each) marinated artichoke hearts (oil reserved)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs, beaten
- 1/4 cup fine Italian breadcrumbs
- 1 1/2 cups sharp white cheddar cheese, shredded
- 1/2 cup Parmigiano-Reggiano, freshly grated
- 2 tbsp fresh chopped parsley
- 1/4 tsp dried oregano & pinch of red pepper flakes
- Salt and black pepper to taste
Directions
Sauté Aromatics in Artichoke Oil
Preheat oven to 325°F (165°C). Grease an 8 or 9-inch pie dish. Drain oil from one jar of artichokes into a skillet. Sauté chopped onion and garlic over medium heat for 5 minutes until soft. Chop the drained artichokes.
Whisk Custard Base
In a large bowl, whisk beaten eggs, breadcrumbs, parsley, oregano, salt, and pepper. Stir in shredded cheddar, Parmesan, cooked onion mixture, and chopped artichokes.
Bake until Set & Golden
Pour into prepared pie dish. Bake at 325°F for 35 to 40 minutes until center is firm and edges are golden brown. Let cool 10 minutes before slicing into wedges.
💡 CHEF'S PRO TIPS
- Save the oil from the second artichoke jar to make an herby vinaigrette for a side green salad.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
1 cooks have shared their thoughts on this recipe
Served this with a crisp green salad for dinner and everyone raved. So savory and flavorful!