Recipe: Bottom Crusted Artichoke Pie (GF, DF)


Aug 19

With the abundance of vegetables coming in right now, it’s hard to choose a favorite. However, when I saw those bushels of artichokes at the farmer’s market this week they beckoned to me.

The first written record of artichokes dates back to the Greek philospher Theophrastus (371 -287 B.C.), who recorded their cultivation in Italy and Sicily. The Salinas Valley in California is the artichoke capital of America, though in the summer they are grown here on the east coast.

Martha Washington’s Booke of Cookery contains a 17th century recipe: To Make Hartichoak Pie. And that is what I set out to do.

In this recipe, frozen artichoke hearts may be used instead of the fresh, just be sure there are no additives.

Artichokes, baby artichokes

Bottom Crusted Artichoke Pie

Ingredients for crust


Instructions for crust

  1. In a food processor process the almond flour and the honey until well mixed
  2. While the food processor is running, drop in small pieces of the softened ghee or butter until the dough starts to make a ball
  3. (It may not form a perfect ball, but that is OK — if the dough looks too wet, add a little more flour one tablespoon at a time)
  4. Remove from processor and place in a greased oblong baking pan that is lined with parchment paper (be sure the bottom and sides are well greased)
  5. Work the dough into the bottom of the dish only — no sides
  6. Paint the crust with the egg white that you reserved, if you are doing so — see below
  7. Pierce the dough with a fork all over the bottom
  8. Place in oven at 325 degrees F for 15 – 18 minutes or until just lightly browned
  9. Remove from oven and cool

Ingredients for filling

  • 8 ounces of artichoke hearts (fresh or frozen — defrost if frozen) (sometimes I use canned artichoke hearts like these)
  • 6 – 8 eggs (pastured if possible) — reserve a little egg white to paint the crust to seal it
  • 4 strips of bacon (sugar and nitrate free)
  • 1 leek thoroughly cleaned with the greens cut off
  • 3 stalks of scallion
  • 4 clove garlic
  • 3 tablespoon coconut cream( where to buy coconut cream)
  • 1 teaspoon fresh parsley chopped fine
  • salt and pepper to taste (where to buy spices)

Instructions for the filling

  1. If you are using fresh artichokes, boil a large pot of water and drop them in. Roll them around once in awhile in the water so that both sides are done evenly. Take one of them out of the water after about 20 minutes and pull the bottom leaf. If it detaches easily, it’s done. Sometimes it takes up to 45 minutes for the larger, tougher ones
  2. Let the artichokes cool a bit, then peel away the tough outer leaves.  Scoop out the choke (the inner hairy part — do not eat this) with a spoon and discard. Cut the heart in half (what’s left) and then chop into small pieces. Make sure the leaves are not tough — is they are, peel more away
  3. In the fry pan cook the bacon and drain on paper toweled plate
  4. Chop the leek and scallions into small pieces
  5. Mince the garlic and parsley
  6. Saute the leeks and scallions in the bacon grease — adding the garlic at the last minute
  7. Crack the eggs into a large bowl and whisk
  8. Add the coconut cream and whisk
  9. Add the artichokes, leeks, scallions, garlic, parsley, salt and pepper and whisk
  10. Crumble the bacon and mix in
  11. Pour this batter onto the crust
  12. You can paint some egg white onto the crust to help seal it a little — however, the crust will absorb the moisture of the batter and will be flaky
  13. Bake in 350 degree F oven for 25 – 30 minutes or until set
  14. Let cool
  15. With a pizza cutter, cut squares and serve hot or cold

Prep Time: 30 minutes
Cook Time: 30 minutes

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