Are you hungry for a delicious fall recipe that doesn’t involve pumpkin? Look no further than this artichoke, kale & ricotta pie. With a “mini peak” in October, artichokes are the perfect fall superfood to boost brain power! Artichokes are good sources of vitamin C and fiber, and the hearts in particular are a surprisingly rich source of antioxidants. A 2006 study ranked them number one in terms of antioxidant density, higher than well-known picks like dark chocolate and blueberries! Throw in some antioxidant-rich kale for good measure and you’ll have a full belly and a sharper brain in no time.
Photo courtesy of The Kitchn
Artichoke, Kale & Ricotta Pie
Recipe courtesy of The Kitchn
serves 4 to 6
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup canned artichokes, chopped
1 bunch (3 to 4 large stalks) nero cavola kale, rib removed and leaves roughly chopped
Salt and freshly ground black pepper
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.