Elizabethan Era recipes - Artichoke pie
Click here to view a printable version - requires PDF viewer9 inch unbaked pie pastry shell
Two 9 ounce packages of frozen artichoke hearts or bottoms
Quarter of a cup of Sherry
1 and a quarter teaspoons of sugar
Eight of a teaspoon of powered Ginger
Half a teaspoon of dried Orange peel
Pinch of Mace
Vinegar to taste
Three quarters of acup of pitted minced dates
Quarter of a cup of Raisins
1 tablespoon of bone marrow cut into pieces
1 tablespoon of butter cut into pieces
1) Bake pie shell at 425 degrees for 10 minutes. reduce temperature to 375 degrees and bake for an additional 5 minutes. Allow to cool
2) Cook Artichokes according to directions on the package but reduce boiling time to 2 minutes. Drain Artichokes.
3) In a bowl combine remaining ingredients except the butter and the marrow
4) Toss Artichokes in this mixture until they are all thoroughly coated. Let stand for 30 minutes, stirring occasionally
5) Place mixture in to pie shell, making sure solid ingredients are evenly distributed.
6) Dot with Butter and Marrow
7) Cover tightly with aluminum foil and bake at 375 degrees for about 30 minutes or until Artichokes are tender
Serves 6 - 8 as an Appetizer or 4 - 6 as an Entree