Artichoke Pie: An Italian-American Easter Classic
A savory pie, perfect for brunch or a light dinner!
Artichoke pie is one of those Italian-American dishes that anchors Easter Sunday dinner in Italian neighborhoods from Boston to Brooklyn to South Philadelphia. The recipe came over with families from Sicily and southern Italy and stayed nearly unchanged: artichoke hearts, eggs, parmesan, cheese, pie crust. The result is a savory custard tart that pairs beautifully with ham, lamb, or a simple green salad.
Quick Reference
- What it is: a savory baked egg-and-cheese custard with artichoke hearts, baked in a pie shell.
- Origin: Italian-American Easter tradition, especially from southern Italy and Sicily.
- Best for: Easter dinner, spring brunch, light supper.
- Time: 1 hour total.
- Yield: 1 pie, serves 8.
- Substitutions: spinach, kale, or fresh herbs for variation.
Artichoke Pie
Ingredients (serves 8):
- 1 9-inch pie crust, partially baked
- 2 cans (14 oz each) artichoke hearts in water, drained and chopped
- 5 large eggs
- 1 cup ricotta cheese
- 1 cup grated parmesan
- ½ cup grated mozzarella
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper
- Pinch nutmeg
Instructions:
- Preheat oven to 375°F.
- Sauté chopped artichoke hearts with garlic in olive oil 5 minutes.
- Whisk eggs, ricotta, parmesan, mozzarella, parsley, oregano, salt, pepper, and nutmeg.
- Stir in the sautéed artichokes.
- Pour into the partially baked pie crust.
- Bake 35-40 minutes until the center is just set and the top is golden.
- Cool 10 minutes before slicing.
Variations
- Spinach: add 1 cup cooked, squeezed spinach.
- Crustless: bake in a buttered pie dish for a lower-carb version.
- With prosciutto: add ¼ cup diced prosciutto for richness.
Frequently Asked Questions
Can I use fresh artichokes?
Yes, but it is significantly more work. Trim and steam 4 fresh artichokes, then scoop out the hearts. Canned or frozen-and-thawed are perfectly fine and much faster.
How long does artichoke pie keep?
3 days refrigerated. Reheat in a 350°F oven for 10 minutes for the best texture.
Can artichoke pie be served cold?
Yes. Many Italian-American households serve leftover artichoke pie cold the next day with a side salad.
Why partially bake the crust?
The custard filling cooks fast and would leave the bottom crust soggy if added to a raw crust. A 10-minute pre-bake at 375°F sets the bottom.
Can I make it gluten-free?
Yes. Use a gluten-free pie crust or bake crustless in a buttered pie dish.
Susan Shanagan
Susan Shanagan lives in Northwest New Jersey. She is a food aficionado who loves to cook and experiment with delicious ingredients.
