Happy Thanksgiving! I love this holiday; good food, quiet time, and thinking about all the many things I'm so very grateful for. Today was a quiet and good one for us, and I hope it was for you, too! I cooked a lot of food (it's all about the leftovers!); one of the dishes, artichoke pie, is such a staple in my family and I sent out the recipe to a few new people each year. This year, I thought I would post it here to share on my blog. If you make it, I hope you like it!

Artichoke Pie

2 tbsp olive oil
1/2 large red onion, chopped
3 cloves garlic, minced
16 oz frozen artichoke hearts, thawed and coarsely chopped (you can use canned artichoke hearts packed in water; if you do, use 2 cans and an extra egg)
3 Tbsp minced fresh parsley
1 tsp dried basil
1/4 cup grated Parmesan (plus more to sprinkle on top…)
1/4 cup half and half
3 beaten eggs
Salt and freshly ground pepper
Fine dry bread crumbs for the crust

• Preheat oven to 350 degrees
• Heat oil in a small skillet. Add the onion and saute over moderate heat until translucent. Add garlic and continue to saute until onion is golden. Set aside and cool slightly.
• In a mixing bowl, combine the beaten eggs with the onion mixture and all the remaining ingredients except the bread crumbs and stir well.
• Oil a 9- or 10- inch glass pie dish or tart pan. Line the bottom with a generous sprinkling of bread crumbs. Pour in the artichoke mixture and top with another light sprinkling of crumbs. If you want to, sprinkle additional parsley on top, as well as some extra Parmesan cheese (MH note: I always want to).
• Bake for 25 - 30 minutes, or until set and lightly golden on top.
• Let cool to warm or room temperature. Cut into thin wedges to serve.

 Enjoy!