Artichoke Pie

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Artichoke Pie

 

3  beaten eggs

1 pkg. (3 oz.) cream cheese with chives, softened

3/4 tsp. garlic powder

1/4 tsp. ground black pepper

1-1/2  (6 oz.) cups shredded mozzarella cheese

1 cup ricotta cheese

1/2 cup mayonnaise or Miracle Whip salad dressing

1 can (14 oz.) artichoke hearts, drained

3/4 cup (1/2 of a 15 oz. can) garbanzo beans, rinsed and drained

1 can (2-1/4 oz.) sliced pitted ripe olives, drained

1 jar (2 oz.) diced pimientos, drained

2 TB chopped fresh parsley

1 unbaked 9 inch pastry shell

1/3 cup grated Parmesan cheese

2 small tomatoes, sliced

 

1. In a large mixing bowl stir together eggs, cream cheese, garlic powder,

and pepper.

Add 1 cup of the mozzarella cheese, the ricotta cheese, and mayonnaise/salad

dressing.

Stir until thoroughly combined.

 

2. Quarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped

hearts, garbanzo

beans, olives, pimientos, and parsley into the cheese mixture. Pour into

pastry shell.

 

3. Bake in a 350º F., oven for 30 minutes. Top with the remaining mozzarella

cheese and Parmesan

cheese. Bake about 15 minutes more or until set. Let stand for 10 minutes.

Arrange tomato slices and

quartered artichoke hearts over the top. Cut into wedges.

 

Makes 8 servings.

 

Nutrition Information:

Per serving = calories 764, total fat 47 g, sat fat 20 g, cholesterol 234 mg,

sodium 1152 mg, carbs 51 g, protein 36 g.