Artichoke, Kale Ricotta Pie

Looking for an easy way to please a hungry, sophisticated crowd? Try some artichoke, kale ricotta pie, using Dr. Pickle's Marinated Artichokes.

  • 4 eggs, beaten
  • 8 ounces ricotta cheese
  • 4 ounces Parmesan, grated
  • 1 cup Dr. Pickle's Marinated Artichokes, chopped
  • 3-4 large stalks kale, roughly chopped
  • Salt and pepper to taste

Preheat  oven to 400°F. Grease a 9-inch cake pan lightly with olive oil.

In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.

Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.