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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut artichoke hearts into quarters, or large dice. | 2. In frying pan over low heat, add oil, saute whole garlic cloves for a minute or so. | 3. Add artichoke hearts and saute them until they start to brown. | 4. Remove garlic cloves, and let the artichokes cool. | 5. In a bowl, beat the eggs, add the cream, Romano and mozzerella cheeses and pepper, mixing well. | 6. Add the artichokes and the oil from the pan to the egg mixture, mix well. | 7. Spoon mixture into pie crust. | 8. Bake in preheated 350°F oven for 35 minutes or until filling is set and just starts to brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke heart	1	can	drained	-	-	-	-
garlic clove	2			-	-	-	-
egg	4			286.0	1.44	25.12	19.02
pecorino romano cheese	3 -4	tablespoons	grated	-	-	-	-
mozzarella cheese	6	ounces	diced	551.1141	46.3004	23.0651	30.3963
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
pie crust	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.