If you're having folks over for any occasion, it's imperative (in my humble opinion) to have a great appetizer. Sure, chips and dip or hummus and veggies, or even cheese and crackers are solid options (and delicious). But if you want a simple and WOW appetizer, this artichoke pie (or casserole, or hot dip) should be one you consider.
Now, you know I won't say something is simple if it isn't, so rest assured this is an easy dish to make, and if you over-cook it, it still works -- it's just not oozy and spreadable. In fact, you can add some time to the baking if you want to serve this hot as a brunch dish -- kind of like a crustless quiche. That said, it firms up on its own at room temperature, so can be on a brunch menu without any extra cooking if that's how you want to serve it. But my preference is when it is served piping hot, with crackers or crostini or pita (chips) on the side for dipping and spreading.
In terms of planning, you can prepare this in advance and keep in the fridge for a day or two (tightly covered) before baking -- just bring it to room temperature before popping it in the oven. And, I've heard it can be frozen (after cooking), too, for your all your artichoke pie emergencies.
Aside from my flourless chocolate cake, this may be my most-requested dish. I promise you can make this crowd-pleaser and that you will be happy you did!
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