Ingredients
1 lg onion chopped
4 cans of artichoke Hearts (drained), or 3 bags of frozen (defrosted) and cut into eights
3 cloves of garlic, minced
2 tbs fresh parsley, chopped
1/2 cup heavy cream or half and half
8 oz grated parmesan cheese
8 eggs, lightly beaten
1 pie crust
Preparation
Preheat oven to 350.
In large sauce pan, saute onion in olive oil until soft, about 5 minutes. Add garlic and parsley and cook until fragrant but not browned. Add artichokes and cook for 15 minutes, breaking up large chunks. Let mixture cool for 15-30 minutes off the stove.
Add eggs, cream and cheese, mixing after each addition. Pour into pie crust and bake for 1 hour or until golden brown. Can be served hot or cold.
