We’re about halfway through artichoke month for the all new Seasonal Potluck and I’m still not convinced that I love artichokes. I’ve had an overwhelming response from people saying artichokes are “their all time favorite” so I want to keep at it. After all, Seasonal Potluck taught me to like sweet potatoes last fall, maybe the same can happen with artichokes!
For those of you who are new to Betsylife, Seasonal Potluck is a site I started with my friend Kelley where we share recipes using seasonal ingredients. Each month we pick an ingredient that is in season, and readers can link up their recipes based on that ingredient. We launched the new site in February with oranges, and now March is artichoke month. We’re also in the process of moving over last years links that include recipes with rhubarb, asparagus, strawberries, blueberries, zucchini, peaches, corn, apples, tomatoes, pumpkin, sweet potatoes, pears and lemons. If you have great recipes using any of these ingredients, check out Seasonal Potluck and link up!
Back to the recipe. I wanted to make something a little green for St. Patty’s day, but much healthier than your usual Irish fare. I actually liked this simple vegetable pie a lot, but I think I would have liked it better with asparagus. That’s just me!
Artichoke, Kale and Ricotta Pie recipe from The Kitchn
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup canned artichokes, chopped
1 bunch kale, roughly chopped
Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil. In a large bowl, whisk together 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 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.