-2 14 ounce cans of artichoke hearts, drained
-1 TBSP plus 2 tsp’s EVOO
-1 large garlic clove thinly sliced
-½ cup panko breadcrumbs
-6 large eggs
-½ tsp ground pepper
– ½ cup parm cheese or pecorino romano
-½ cup of hard salami or sliced pepperoni. I used hard Italian salami.
-1 9 inch deep dish pie crust
-1 ½ cups of shredded mozzarella cheese
Preheat oven to 350. Cut artichokes into ¾ inch chunks. In a skillet heat 1 tablespoon of the olive oil over medium heat. Add the garlic. Give it a stir. Add the artichokes. Saute until garlic turns a little golden on the edges. Transfer to a plate to cool down. In a small bowl combine panko and the remaining olive oil. Mix with a fork and set aside. Crack the eggs into a large bowl, add the pepper and whisk until smooth. Add both cheeses and stir. Add the artichokes and stir well. Add the salami or pepperoni. Transfer the mixture to the pie crust. Sprinkle with panko. Bake for 50 minutes.