Imagine cutting into a golden, flaky pie that reveals a creamy, herb-infused filling bursting with the Mediterranean flavors of artichokes and rich, velvety ricotta. This Rustic Artichoke and Ricotta Pie isn't just a recipe—it's a culinary journey that transforms simple ingredients into a stunning dish that will transport you straight to the sun-drenched kitchens of Italy. Whether you're looking to impress dinner guests or treat yourself to a luxurious meal, this pie promises to be a showstopper that's surprisingly easy to create.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 can artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 eggs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven for even baking.
- Prepare your pie crust by rolling it out and gently placing it into a 9-inch pie dish. Crimp the edges decoratively and trim any excess dough hanging over the sides.
- Drain the canned artichoke hearts thoroughly and chop them into bite-sized pieces. Pat the artichoke pieces dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine ricotta cheese, eggs, and shredded mozzarella. Whisk together until smooth and well incorporated.
- Add the chopped artichoke hearts to the cheese mixture. Sprinkle in grated Parmesan, salt, and freshly ground black pepper. Stir gently to distribute ingredients evenly.
- Pour the artichoke and cheese mixture into the prepared pie crust, spreading it evenly with a spatula.
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. The center should be slightly firm and not wobble when gently shaken.
- Remove from the oven and let the pie cool for 10-15 minutes. This allows the filling to set completely and makes slicing easier.
- Garnish with freshly chopped parsley before serving. Slice into 8 equal wedges.
- Serve warm or at room temperature as a delightful main course or appetizer. Can be accompanied by a light green salad.
Tips
- Moisture Management: Always drain and pat dry your artichoke hearts to prevent a soggy pie crust. Extra moisture can compromise the texture of your filling.
- Cheese Selection: Use fresh, high-quality ricotta for the creamiest texture. If possible, choose whole milk ricotta for a richer flavor.
- Crust Technique: For an extra crispy bottom crust, consider pre-baking (blind baking) your pie crust for 10 minutes before adding the filling.
- Seasoning Secret: Don't be shy with fresh herbs. While the recipe calls for parsley, consider adding some fresh thyme or basil to enhance the Mediterranean flavors.
- Cooling is Crucial: Allow the pie to rest for 10-15 minutes after baking. This helps the filling set and makes slicing cleaner and more precise.
- Make-Ahead Magic: This pie can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 16g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 95mg
