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Artichoke Pie

What you need: 

1 prepared pie crust
3 tablespoons olive oil, divided
1/2 cup onion, chopped
2 to 3 cloves garlic, minced
4 egg replacers, prepared (I use Ener-G)
1 (9 ounce) package frozen artichoke hearts, thawed and coarsely chopped
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1/4 cup grated vegan parmesan + more for top
1/4 nondairy milk (I use soy)
dash hot sauce (we use Frank's Red Hot)
salt and freshly ground pepper, to taste
1 tomato, thinly sliced, optional

What you do: 

1. Preheat oven to 350 degrees F. Place pie crust in pie pan, and prick the top in a few places. Loosely line the pan and crust with foil. Fill the foil with dry beans or lentils as a weight. This will keep the crust from puffing up. Bake for 10 to 15 minutes. Carefully remove foil and beans.
2. Heat 2 tablespoons oil in a skillet. Add the onion and saute over a medium heat until translucent. Add garlic and continue to saute until onion is golden.
3. In a bowl, combine egg replacer, onion mixture and all remaining ingredients, except the remaining olive oil and tomato. Fill pre-baked crust with the mixture. You may want to garnish the top with tomato slices.
4. Sprinkle with a bit more vegan parmesan and drizzle remaining olive oil over the top. Bake 25 to 30 minutes or until the pie is set and golden on top. Let the cooked pie rest a few minutes before cutting to serve. Serve at room temperature or slightly warm.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


:-[  I'm sorry, I made this with enerG egg replacer and it came out awful.  It was completely flat, about one inch in height, if that.  Maybe it comes out right if you use actual eggs?!  I was so disappointing...was looking forward to making this recipe and eating it!...I'm a HUGE artichoke fan!  Bummer.


I made this for dinner the other day. I used slightly less artichokes and added some roasted red peppers and fresh spinach! I also used fresh basil instead of dried, and more of it too... it turned out great! ...But i ended up having to bake it for just under an hour because the liquid took forever to absorb! I'm not sure why. It could have been the egg replacer i was using...or maybe the roasted red peppers gave it some more juices. Either way, i'm definitely gonna make it again. Next time I think I'll try adding more parmesan to give it a  cheesier flavour- I find the soy parmesan has a much milder flavour than the real stuff.



Ooh, I hate to be a downer on here but I didn't really care for this recipe.  I thought I'd love it because I really like artichokes.  I don't know...IF I were to make it again, I would definitely cut down on the oil used, if use any at all. 


SO DELICIOUS!!!! and simple too. A GREAT Recipe.


I was in the mood to bake, and had recently found artichokes on sale. I don't know what I'd do without this search function!

I actually think this might be TOO delicious. I'm supposed to be dieting, but it makes me want to go for seconds!


I am just so angry that I didn't have a camera on me, I wanted to take a picture of this this morning....Very tasty, I am going to bring in a couple tiny slivers for a couple of co tasty! I think asparagus would be just as yummy too. Thanks so much for the recipe!!!  ::)

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