ARTICHOKE PIE
Can be used as an appetizer or with the main course. Always a big hit with my family and friends. Extremely easy to make.
Provided by Lisa Bianco
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 55m
Yield 7
Number Of Ingredients 8
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.
Nutrition Facts : Calories 364.7 calories, Carbohydrate 24.1 g, Cholesterol 106.5 mg, Fat 22.7 g, Fiber 3 g, Protein 17.7 g, SaturatedFat 7.5 g, Sodium 773.8 mg, Sugar 0.9 g
ITALIAN SAUSAGE WITH ARTICHOKES AND FETA
To impress the guests, we serve Italian sausage and artichoke hearts with pasta. It tastes like a gourmet masterpiece and also works with rice or potatoes. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 435 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1149mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
ARTICHOKES WITH PORK SAUSAGE, LEMON AND SAGE
Steps:
- First thing to do is to steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot. Add 2 quarts of water and bring to a simmer. Season the broth with salt and pepper.
- While that's coming to a simmer, wash the artichokes under cold water. Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath. Snap or cut off the outer petals until you reach the soft, pale green leaves in the center. Slice off about 1 inch from the top of the artichoke with a large knife. Do the same to prepare the rest of the artichokes.
- Slide the artichokes into the simmering broth. Then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center of each and discard. Try and keep the artichoke halves intact as best you can; it looks great for presentation.
- Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil. When the oil is smoking hot, add the sausage and cook for 7 to 10 minutes until cooked through. Take them out of the pan and set them aside. Add a drizzle of oil to the pan. Add the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor. Add the shallots, garlic, and lemon slices and cook 2 minutes. Then add the stock to the pan, bring to a simmer and simmer until reduced and thickened. Swirl in the butter to emulsify, and a drizzle of olive oil. Return the artichokes to the pan and cook over low heat for a few minutes to warm up them up. Spoon the artichokes out onto plates and serve with the sausage.
LEEK & GLOBE ARTICHOKE PIE
Make this Greek-inspired pie as a centrepiece dish for a special occasion. Encased in fabulous filo pastry, it's packed with leeks, artichokes and cheese
Provided by Diana Henry
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a heavy-bottomed pan and add the leeks and onion. Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Add the garlic and cook for another 2 mins. Make sure that the mixture isn't too 'wet' or it will make your pie soggy. If it is, turn the heat up to cook off the excess moisture. Add the artichoke, then set aside to cool.
- Mix together the ricotta, parmesan, egg and herbs together in a large bowl, then tip in the cooled vegetables. Season and mix with a fork.
- Clear a big space on your work surface or kitchen table - you're going to construct a pastry that is one metre wide. Take one piece of filo, put it on the work surface with the long side facing you and brush it with butter. Put two more pieces on top, brushing each one with butter. Now do the same again with three layers, overlapping the previous sheets to the left side by about 3cm. Keep doing this until you have one metre of overlapping buttered pastry sheets.
- Heat the oven to 220C/200C fan/gas 7 and put in a baking sheet to warm up. Spoon the filling in a thin layer onto the pastry, about 2.5cm from the edge. Keep going until you have filled the entire length. Carefully roll this up, working from the edge nearest you, until you have a long sausage shape. You need to be firm, but don't roll too tightly or the filo will split. You should have a couple of unused sheets of filo left, so use these to patch things up, if you need to.
- Working from one end of the sausage shape, coil the pastry, then carefully transfer onto a baking sheet (about the same size as the one warming in the oven).
- Brush the pie with butter, sprinkle over the sesame seeds, then slide the baking sheet onto the one that's already in the oven (this helps to ensure even cooking). Bake for 30-35 mins, or until golden. Leave the pie to cool a little before eating.
Nutrition Facts : Calories 440 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 15 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium
SAUSAGE PIE
When I was growing up, Mom made this tasty casserole often in summer for our family and guests. It's a great use of garden vegetables, and the sausage adds comforting flavor. I'm sure you'll enjoy it as much as we do. -Sally Holbrook, Pasadena, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside. , In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. , Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through.
Nutrition Facts : Calories 336 calories, Fat 18g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
SAUSAGE AND ARTICHOKE PIE
After having a similar dish at lunch in Little Italy years ago, this is the end result of many months of experimenting. I have had more than a few people offer me some serious money to make this pie for them, it is that good!
Provided by Linda P @EllPell
Categories Meat Appetizers
Number Of Ingredients 10
Steps:
- Using a large frying pan, sautee the onion and artichoke hearts in olive oil until fragrant, add chopped garlic. Cook garlic almost to the point of browning.
- Add the crumbled sausage, using wooden spoon to break up and separate during cooking. Add salt, pepper, bell seasoning and grated cheese. Cook sausage thoroughly.
- When sausage is fully cooked, turn off heat and stir in shredded mozzarella cheese, enough to 'hold' the sausage and artichoke mixture together, usually an entire package of cheese does the trick.
- Fill the pie crust level with the top of the crust with mixture, sprinkle top with grated and shredded mozzarella cheeses.
- Bake at 400 degrees until thoroughly heated, about 20-30 minutes. Let cool before slicing.
ARTICHOKE, LOBSTER AND SAUSAGE GRATIN
Provided by Molly O'Neill
Categories dinner, casseroles, main course, side dish
Time 45m
Yield Four servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. In a small bowl, combine the bread crumbs, cornmeal, olive oil, 1/4 teaspoon of the salt and pepper. Set aside. Cook the sausage in a medium-size skillet over medium-high heat until cooked through. Drain on paper toweling.
- In a large bowl, combine the sausage, artichoke hearts and lobster meat. Toss with the remaining 3/4 teaspoon of salt, pepper and 3 tablespoons of the bread-crumb mixture. Place in a 9-inch pie plate and cover with the remaining crumbs. Bake until the gratin is hot and the crumbs are browned, about 30 minutes. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 12 grams, Protein 64 grams, SaturatedFat 3 grams, Sodium 1756 milligrams, Sugar 3 grams, TransFat 0 grams
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