Dish

Italian Artichoke Pie
Not only does this make a super supper dish, it's also great for a late-morning brunch.

• 3 beaten eggs
• 1 3-ounce package cream cheese with chives, softened
• 3/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1-1/2 cups shredded mozzarella cheese (6 ounces)
• 1 cup ricotta cheese
• 1/2 cup mayonnaise or salad dressing
• 1 14-ounce can artichoke hearts, drained
• 1/2 of a 15-ounce can (3/4 cup) garbanzo beans, rinsed and drained
• 1 2-1/4-ounce can sliced pitted ripe olives, drained
• 1 2-ounce jar diced pimientos, drained
• 2 tablespoons snipped parsley
• 1 unbaked 9-inch pastry shell
• 1/3 cup grated Parmesan cheese
• 2 small tomatoes, sliced

In a large mixing bowl stir together eggs, cream cheese, garlic powder, and pepper. Add 1 cup of the mozzarella cheese, the ricotta cheese, and mayonnaise or salad dressing. Stir until thoroughly combined.

Quarter 2 artichoke hearts; set aside. Chop remaining hearts. Fold chopped hearts, garbanzo beans, olives, pimientos, and parsley into the cheese mixture. Pour into pastry shell.

Bake in a 350 degree F. oven for 30 minutes. Top with the remaining mozzarella cheese and Parmesan cheese. Bake about 15 minutes more or until set. Let stand for 10 minutes. Arrange tomato slices and quartered artichoke hearts over the top. Cut into wedges. Makes 8 servings.