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Artichoke Pie - Artichoke and Mushroom Pie
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A double crusted appetizer pie.

Chef Chiqui Collier

Serves/Makes:8 appetizer portions

  • Pastry for one double 9-inch pie
  • 1 tbsp (15 ml) olive oil
  • 1 14 oz (392 grm). can quartered artichoke hearts, drained
  • 1 cup (225 ml) fresh mushrooms, sliced
  • Garlic powder to taste
  • 4 eggs, beaten
  • 1 cup (225 ml) each: shredded Swiss, cheddar, and mozarella cheeses
  • 1/2 cup (125 ml) sliced, pitted black olives
  • 1/2 tsp (2 ml). lemon-pepper
  • Saute artichoke and mushrooms in olive oil. Season with garlic powder and lemon-pepper.
  • Place one pie crust in a deep-dish 9 inch pie plate; allowing sides to overhang the plate.
  • Spoon artichoke-mushroom mixture into bottom of crust.
  • Combile all remaining ingredients and pour over artichoke mixture.
  • Top with remaining pie crust. Seal and crimp edges.
  • Cut five vent holes in a decorative fashion on top crust.
  • Brush pie with an additional egg that has been beaten with a little water added.
  • Bake at 350 degrees (175 C.) on a cookie sheet for 40 minutes.
  • Let cool 5 minutes. Cut into wedges.
This recipe is from my family cookbook : Cookery N'Orleans Style

Website: www.neworleanscookery.com

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