Artichoke Pie

Source: Classic Jewish Food Recipes

From: Los Angeles Times 12-10-97

Yield: 6 servings

2 packages frozen artichoke hearts (9-oz.) or hearts from 5 artichokes
1/4 cup butter
1/2 cup chopped onions
1 tablespoon flour
1/2 cup half and half
1/2 cup sour cream
4 eggs, beaten
Salt and pepper
1/4 teaspoon nutmeg
2 teaspoons minced parsley
1 baked pie crust, (9-inch)
1/2 cup shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Cook artichoke hearts as directed on package or cook fresh artichoke hearts in boiling water to cover until easily pierced with knife, 20 to 40 minutes. Drain and set aside.

Melt butter and add onions and cook until tender but not browned, 3 to 4 minutes. Stir in flour until well blended, then add half and half. Cook and stir until thickened. Combine sour cream, eggs, salt and pepper to taste, nutmeg and parsley and add to sauteed onions. Set aside.

Put half of artichoke hearts in bottom of pie shell. Sprinkle with Cheddar cheese. Add remaining artichokes in another layer and top with Swiss cheese. Pour egg mixture over layered artichokes and top with Parmesan cheese. Bake at 350 degrees F 45 minutes.

Makes 4 to 6 servings.