Artichoke and Sun-Dried Tomato Pie

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Artichoke and Sun-Dried Tomato Pie Recipe

This delicious Artichoke and Sun-Dried Tomato Pie is the perfect way to add a bit of Mediterranean flavor to your dinner table. A creamy filling of artichokes, sun-dried tomatoes, garlic, and herbs is nestled between a flaky, buttery crust, and baked until golden brown. Serve with a side salad for a complete meal.

Ingredients:

• 1 (9-inch) pre-made pie crust
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1/4 cup mayonnaise
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place the pie crust in a 9-inch pie plate and set aside.
3. In a medium bowl, mix together the artichoke hearts, sun-dried tomatoes, garlic, Parmesan cheese, ricotta cheese, mayonnaise, Italian seasoning, garlic powder, salt, and pepper. Spread the mixture into the prepared pie crust.
4. Bake in preheated oven for 25 to 30 minutes, or until golden brown. Let cool for 10 minutes before serving.