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Artichoke Pie

Pastry for a 2-crust pie

2 packages frozen artichoke hearts

¼ cup minced onion

2 teaspoons minced parsley

5 tablespoons butter

2 tablespoons flour

1 cup light cream

1 tablespoon tarragon vinegar

Prepare a 2-crust pastry. Cook artichoke hearts according to directions on the package. Line an 8-inch pie pan with half of the pastry. Trim pastry and seal edges to rim of the pan. Add the drained artichoke hearts; sprinkle with onion and parsley. Dot with 3 tablespoons of the butter, top with crust (rolled thicker than usual so it won't break) and cut to fit the top of the pie. Lightly press top crust to rim of bottom crust, but DO NOT SEAL EDGES. Bake in a 425-degree oven for 10 minutes then reduce heat to 350 degrees and continue cooking 20 to 25 minutes longer, or until crust is brown.

Just before serving the pie, melt the remaining 2 tablespoons of butter and whisk in flour and cream; cook until thick, stirring constantly. Then stir in the vinegar, drop by drop. Lift upper crust carefully (I've found that if you gently slide a plate under the crust for additional support as you're lifting it, then the crust won't break) and pour sauce over the artichoke hearts. Replace top and serve at once. Makes 6 servings.

VARIATION: For a zippier version, consider substituting 4 (6-ounce) jars of drained, marinated artichoke hearts for the cooked and drained artichoke hearts.

Recipe from "The Sunset Cookbook," by The Sunset Editorial Staff.