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Source: Stop and Smell the Rosemary

Puffed Artichoke Pie
This is a delicious appetizer.
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Serves: 6
Prep Time: 25 minutes
Cook Time: 60 minutes
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1 package (11 1/4 ounces) frozen puff pastry dough, thawed
2 large eggs, lightly beaten
15 ounces ricotta cheese
4 ounces Parmesan cheese, freshly grated (1 cup)
1 1/2 cups artichoke hearts, drained and quartered
1/4 teaspoon ground nutmeg
salt
freshly ground pepper




Cut two 7-inch diameter circles from each piece of pastry, reserving leftover pastry. Line bottom of a 7-inch springform pan with one of the circles and line the sides with 2-inch strips cut from leftover pastry. Refrigerate pan and remaining pastry circle until ready to use. Reserve 2 tablespoons of the beaten eggs. Pour remaining eggs in a medium bowl. Add ricotta, Parmesan, artichoke hearts, and nutmeg. Mix thoroughly. Season with salt and pepper. Spoon evenly into prepared springform pan. Top with remaining pastry circle, pinching edges together to seal. Brush top of pie with reserved 2 tablespoons beaten egg. Refrigerate 20 minutes to firm.

Preheat oven to 400 degrees. Bake 55 minutes to 1 hour, or until golden brown and puffy. Cut into wedges and serve warm.



Either frozen or canned artichoke hearts may be used. If using frozen, thaw before use. If using canned, they should not be marinated.


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