Artichoke Pie Appetizer 

Here’s a Great Appetizer you can put together for all to appreciate at your “Super Bowl Party”.



  1. 1 Frozen Pie Shell
  2. 6 Eggs
  3. 1/4 Cup Grated Pecorino Romano Cheese 
  4. 1/2 Cup Chopped Pepperoni 
  5. 1 Frozen Package of Artichoke Hearts  OR   1 14 0z. Can of Artichoke Hearts 
  6. 1 tbsp. Chopped Parsley   OR Parsley Flakes
  7. 1 tsp. Salt
  8. 1  tsp. Pepper 
  • Directions 

Drain and quater your artichoke hearts, making sure all water is drained throughly.  Place your artichoke hearts in a mixing bowl add your  Pecorino cheese,  add the chopped pepperoni and  parsley .  Mix eggs and add to your artichoke mixture, add salt and pepper mix and pour into your pie shell.  Bake in a 350 ‘ degree oven for one hour. 

Cannellini and Escarole Soup

  • Ingredients

  • 1  Head of Cleaned and washed Escarole

  • 1   15 oz can of Cannellini Beans
  • 2 Garlic Cloves
  • 4 Cups of Chicken Broth
  • 1 tsp. Salt
  • 1 1/2 tsp pepper
  • 6 oz piece of pepperoni  chopped
  • 6 tbs. extra virgin olive oil
  • 1 oz Parmesan Cheese

  • Directions

  • Clean wash and chop escarole. Chop pepperoni into bite size pieces.  Sauté pepperoni in evo in a large pot over medium heat, add chopped garlic, salt and pepper.  Add your cleaned and chopped escarole, saute until wilted.  Add chicken broth and cannellini beans.  Simmer five minutes.  Just before serving add parmesan cheese.  Enjoy with  a tasty crusty bread.  Note you can change this recipe up a little by useing italian sweet sausage out of  the caseing.

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