Ingredients
1/2 C. minced scallions
10 oz. drained, sliced artichokes
1 lb. ricotta cheese
2 oz. grated Parmesan cheese
1/3 C. fresh parsley
Pastry for 2-crust pie
1 T. butter
6 beaten eggs
1/2 C. sour cream
4 oz. grated Gruyere cheese
1 lb. Italian sausage
Preparation
Preheat the oven to 425°. Sauté the scallions in the butter, then add the artichokes. In a separate pan, sauté the sausage and cook thoroughly, the drain. Beat together the eggs, cheeses, and sour cream. Stir in the artichokes, sausage, and parsley. Line a 10" spring form pan with the pastry, crimping the top edge. Pour in the filling, Bake for 10 minutes, then reduce heat to 325°and bake 60-70 minutes or until center is set.
