Indulge in the delightful flavors and textures of artichoke souffle pie, a culinary masterpiece that combines the richness of artichoke hearts, the fluffy texture of souffle, and the flaky crust of a pie. This savory dish is not only a feast for the taste buds but also a visually appealing centerpiece for any table. With its golden-brown crust, vibrant green artichoke filling, and airy souffle topping, this pie is sure to impress your guests and leave them craving for more.
The recipe includes variations such as a creamy artichoke and spinach souffle pie, adding a vibrant green hue and earthy flavor to the dish, and a tantalizing artichoke and crab souffle pie, where succulent crab meat elevates the pie to a luxurious seafood delight. For those seeking a vegetarian option, there's a dedicated recipe for artichoke and three-cheese souffle pie, where a blend of cheeses – mozzarella, parmesan, and cheddar – creates a flavorful and gooey filling.
Each recipe provides step-by-step instructions, ensuring success even for novice bakers. Detailed ingredient lists, precise cooking times, and helpful tips guide you through the process of creating this culinary masterpiece. Whether you're a seasoned baker or just starting your culinary journey, these recipes are designed to make the process enjoyable and rewarding.
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
GRANDMA'S ARTICHOKE PIE
This makes a great appetizer !
Provided by christine messina
Categories Other Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- 1. Drain artichokes and cut each one in half. In bowl mix together artichokes, eggs, pepperoni,mozzarella cheese, salt , pepper and grated cheese. Pour into pie shell and bake @ 350 degrees for 45 minutes!
JERUSALEM ARTICHOKE SOUFFLE
Pureed and baked in an airysouffle, Jerusalem artichokes lendstructure and flavor withoutweighing it down.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
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.
COPYCAT PANERA BREAD SPINACH & ARTICHOKE SOUFFLé
This delicious breakfast soufflé takes some help from the store by using pre-made spinach artichoke dip as the base!
Provided by Jonathan Melendez
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
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.
ARTICHOKE PIE
This is extremely easy to make and always a big hit! It makes a great appetizer or side dish! I love artichoke hearts!
Provided by Sharon123
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
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!
I CAN'T BE LEFT ALONE WITH IT, ARTICHOKE PIE
I swear I will ONLY make this to take somewhere because I CAN NOT be left alone without eating it for breakfast, lunch and dinner until it is gone! At least at parties, I have to share ;)
Provided by Kiwiwife
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
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!
Tips:
- For the best results, use fresh artichokes. If using canned artichokes, rinse them thoroughly and drain them well before using.
- To make sure the pie crust is cooked through, pre-bake it for 10 minutes before adding the filling.
- Don't overmix the filling, or the soufflé will be dense.
- Bake the pie until it is puffed and golden brown, and a toothpick inserted into the center comes out clean.
- Let the pie cool for at least 10 minutes before serving, or the filling will collapse.
Conclusion:
This artichoke soufflé pie is a delicious and elegant dish that is perfect for a special occasion. The combination of artichokes, cheese, and herbs is simply divine, and the soufflé filling is light and airy. With its beautiful presentation and unforgettable flavor, this pie is sure to impress your guests. So next time you're looking for a show-stopping dish, give this artichoke soufflé pie a try. You won't be disappointed.
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