5 cloves fresh garlic
1 medium onion
2 tbsp butter
3 large eggs
1 cup whipping cream
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 salt and pepper to taste
1 can 8 1/2 oz. artichoke hearts
1 unbaked 9-inch pastry shell
Directions
Mince garlic and thinly slice onion. Saute in butter until soft and
golden (do not brown). Beat eggs and add cream, cheeses, salt and
pepper, and garlic-onion mixture. Drain and cut artichokes in
quarters. Add to egg mixture and gently pour into pastry shell. Bake
in hot oven (400 degrees) about 45 minutes until set. Serve warm or
cold, as entree or appetizer. Makes 1 9-inch pie.
Servings: 8 servings
Artichoke Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into history, at least as far as pharonic Egypt, and possibly even further. Interesting though that maybe, these, early records were just very basic hieroglyphic or cunieform recipes for preparing food.
Much later, in Roman times a man called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also describes how the Roman cooks made use of a good variety of aromatic flavours, including many that are still in use today like bay, rue and asafoetida. Later on, in the 15th century, the Crusaders brought back many foods and spices from the East, such as coriander, parsley, and basil. The introduction of these new herbs and spices created an outbreak in publications on food, most of which are now in private collections. The TV revolution brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Artichoke Pie recipe.
