• 2 Tbs. olive oil
• 2 cloves garlic, crushed
• 10 ounces frozen artichoke hearts, thawed
• 1/2 lb. shredded mozzarella cheese
• 1/2 cup Provolone cheese, shredded
• 5 eggs, beaten
• 1 frozen 9 inch pie shell, thawed

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium heat. Sauté garlic and artichoke hearts 5 minutes. Remove from heat and cool to room temperature. Stir shredded cheeses into beaten eggs. Add garlic and artichoke mixture and season with salt and pepper to taste. Mix thoroughly. Pour mixture into pie crust. Bake 40-45 minutes until golden and set in the center. Let stand 10 minutes before serving.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 370, fat 24.7g, 60% calories from fat, cholesterol 184mg, protein 20.3g, carbohydrates 17.0g, fiber 2.4g, sugar 2.6g, sodium 504mg, diet points 9.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.0, Lean meat: 2.5, Fat: 3.4, Sugar: 0.7, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Fumé Blanc, or Chenin Blanc.