Artichoke Pie

From Corinne Burnside

2-3 cans of quartered artichoke hearts (not marinated)
garlic
olive oil
2 sheets puff pastry
2-3 cups shredded mozarella
3-4 Tbsp. parmesan or romano cheese
2 eggs
black pepper

Preheat the oven to 375.  Saute the artichoke hearts with 2-4 cloves of minced garlic and olive oil until golden brown.  Place one thawed puff pastry sheet in the bottom of a pie pan, and sprinkle with half of the mozarella.  Beat the two eggs.  Add the sauteed artichokes on top of the mozarella and pour the eggs over the top.  Sprinkle the parmesan and black pepper over the entire pan and then top with the remaining mozzarella and the last puff pastry sheet.  Cut a few slits in the pastry to vent, and bake for 45 minutes.