Artichoke Souffle Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Saute garlic until it starts to brown. Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese. When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese. Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.

Steps:

• Preheat oven to 425 degrees F. Grease 4 round ramekins with cooking spray and place on a baking sheet, set aside.
• Set a saucepan over medium heat with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring often, until the sauce has thickened. Season with a pinch of salt and pepper. Remove from the heat and set aside to cool slightly.
• In a large bowl, whisk together the spinach artichoke dip, eggs, the cooled milk sauce, Monterey jack cheese, Romano cheese, garlic, pepper flakes and hot sauce until well combined.
• Unwrap the puff pastry and cut the sheet into four squares. Place a square in each ramekin, pressing it down onto the bottom and up the sides of each ramekin. Divide the soufflé mixture between the ramekins.
• Bake until puffed up and deep golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving.

Steps:

• In medium bowl, stir together artichoke hearts, spinach, mayonnaise, cheese, onion powder, garlic powder and pepper.
• Unfold 1 puff pastry sheet on lightly floured surface. Spread half of the spinach mixture over pastry to within 1/2 inch of edges. Starting with short side, roll up pastry, pressing to seal seam; wrap tightly in plastic wrap. Repeat with remaining pastry and spinach mixture. Freeze 30 minutes.
• Heat oven to 400°F. Unwrap pastry; cut each roll into 1/2-inch slices. Place on ungreased cookie sheets.
• Bake 20 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a large skillet over medium heat.
• Saute garlic until it starts to brown.
• Stir in the artichoke hearts and cook 10 minutes before adding the bread crumbs and half of the parmesan cheese.
• When heated through, transfer half of artichoke mixture to pie crust.
• Pour eggs over artichoke mixture and sprinkle in the rest of the parmesan cheese.
• Spoon the rest of the artichoke mixture into the pie and top with mozzarella cheese.
• Sprinkle chopped tomato, if using, over top.
• Bake in preheated oven for 45 minutes, or until crust begins to brown.
• Enjoy!

Steps:

• Fit unbaked pie crust into a 10" pie plate.
• Heat oven to 400°F.
• Do not prick the pie crust but bake for 10 minutes or until lightly browned, remove pie crust& lower oven temp to 300 degrees F.
• In a saucepan melt the butter (margarine).
• Blend in the flour, dill weed, salt and pepper.
• Stir in the milk, stir constantly until the mixture boils and thickens and remove from heat.
• Add cheese, stir the mixture until the cheese has melted; set aside.
• In a skillet with a tbsp butter saute the artichoke hearts, green onions and pimiento until the onions are wilted.
• in a large bowl beat the egg whites and cream of tartar until stiff peaks form In a small bowl beat the yolks until they are lemon colored.
• Gradually beat the cheese mixture into the egg yolks.
• Pour the egg yolk mixture over the egg whites and fold together gently.
• Spoon artichoke mixture into the pie shell.
• Pour souffle over the artichokes.
• Bake 45-55 minutes or until a knife comes out clean inserted in the middle and it is a heavenly golden color.
• Serve at once with Chicken Parmesan sauce (Recipe #24485).

Steps:

• Preheat oven to 400 degrees. Brush inside of a 1 1/2-quart souffle dish with melted butter. Add 2 tablespoons each hazelnuts and cheese to dish; rotate to coat. Set aside.
• Combine milk and artichokes in a medium saucepan; bring just to a boil over medium heat. Reduce heat to medium-low; simmer, uncovered, until artichokes are tender when pierced with the tip of a paring knife, about 30 minutes. Drain in a colander set over a heatproof bowl, reserving 1 1/4 cups milk.
• In a food processor, puree artichokes until smooth. Pass puree through a fine sieve into a bowl; discard solids.
• Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Whisk in flour; cook, stirring, 2 minutes. While whisking, slowly add reserved milk; whisk until smooth, then whisk in puree. Remove from heat.
• Whisk in egg yolks, one at a time, until smooth. Whisk in salt, herbs, and remaining 1/3 cup hazelnuts and 1/4 cup cheese.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites to stiff peaks; gently fold into artichoke mixture and spoon into prepared dish. Bake until puffed and golden brown, about 40 minutes. Serve immediately.

Steps:

• Cut off top half of each artichoke and trim base so that artichokes sit flat. Using a pair of sharp kitchen shears, cut off pointed tips of each artichoke leaf.
• Set a steamer basket in a large pot. Fill pot with enough water so that it comes just below steamer basket. Bring to a boil over high heat. Place artichokes in steamer basket, working in batches if necessary, and reduce heat to medium-low and cover. Steam until artichokes are tender and inner leaves can be easily removed, 45 to 50 minutes, adding more water to pot, if necessary.
• Remove artichokes from steamer basket and let cool until easy to handle. Using tongs and a spoon, remove and discard inner leaves and choke so that only the outer three to four layers remain, creating a large, hollow opening. Transfer artichokes to a large baking sheet and let cool completely. Artichokes can be steamed and hollowed up to 1 day in advance; cover with plastic wrap and transfer to refrigerator until ready to use.
• Preheat oven to 400 degrees.
• Generously brush artichoke leaves and hollowed cavity with melted butter; set aside. In a medium bowl, mix together breadcrumbs, olive oil, lemon zest, 1 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Divide breadcrumb mixture among artichoke leaves by gently pulling leaves away from centers and spooning breadcrumbs into the base of each leaf, avoiding the hollowed-out center but making sure to fill the leaves at the base. Gently pull stuffed leaves outward to create a wide opening for the souffle; set aside.
• In a small saucepan, whisk together flour and 1 1/2 teaspoons salt. Gradually whisk in half-and-half and place over medium-high heat; cook, whisking constantly until thick and smooth, about 5 minutes.
• Transfer half-and-half mixture to a large bowl. Scatter butter over top; butter will melt and help prevent a skin from forming. Let cool until lukewarm. Stir in egg yolks and cheese and set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and egg white powder until medium to stiff peaks form. Quickly but gently fold egg white mixture into bowl with egg yolk mixture. Immediately divide evenly among hollowed artichoke centers and transfer to oven. Bake until souffle is puffed and golden brown, 45 to 50 minutes. Remove from oven and serve immediately.

Steps:

• Saute artichokes in olive oil til softened.
• season with garlic salt.
• While artichokes cool slightly, in bowl beat eggs.
• grate mozzarella cheese into eggs then add artichoke mixture & mix well.
• Pour mixture into a pie shell, sprinkle on parm. cheese then top with other inverted shell.
• Bake at 350 for 1 hour.
• Note: 2nd pie shell may break up a bit, just piece it together as best you can, it tates so good it doesnt matter.
• This also reheats in microwave nicely the next day for breakfast lunch & dinner!