Weekday Vegetarian: Artichoke, Kale and Ricotta Pie

Photo: Kelly Rossiter

This is one of those dishes that isn't particularly attractive to look at, but has lots of flavour. It would be a great mid-week meal. It takes almost no prep time at all, and then it bakes for 40 minutes without requiring any more time or effort on your part. Take five minutes, get it in the oven, pour yourself a cocktail and then relax for half an hour. Then, 10 minutes before the pie is ready, toss a green salad together and you have a terrific light dinner.I couldn't get any kale, so I substituted some Swiss chard. The chard was cooked, but still quite firm, so I might be inclined to sautee the kale for a few minutes before adding it to the cheeses and eggs, as it usually takes longer to cook. The recipe calls for canned artichokes and I used my homemade marinated artichokes, which added a bit of a piquant flavour that it wouldn't have had with straight canned artichokes. I'm looking forward to the leftovers for lunch this afternoon and I'm betting that it will be delicious at room temperature.

This recipe is from the website The Kitchn.

Artichoke, Kale & Ricotta Pie

1 cup canned artichokes, chopped
1 bunch kale, roughly chopped
8 ounces ricotta cheese
4 ounces Parmesan
4 eggs beaten
Oil to grease the cake pan

1. Preheat oven to 400 degrees. Grease a cake pan lightly with olive oil. In a large bowl, combine the eggs and cheeses. Roughly chop the veggies and add to the cheese/egg mixture. Stir until combined. Pour contents of bowl into the greased cake pan and cook until custard is set, about 40-50 minutes. Cool on a wire rack for 5-10 minutes and serve.

More Artichoke Recipes
Grilled Baby Artichokes
Braised Artichokes with Wild Leeks
Pasta with Artichokes, Olives and Rapini