2 (9 oz.) pkgs. frozen artichoke hearts or 2 cans
4 tbsp. butter
1/2 c. onion, chopped
1 tbsp. flour
1/2 c. half & half
1/2 c. sour cream
4 eggs, beaten
1/4 tsp. nutmeg
2 tsp. minced parsley
1 (9 inch) pie shell, baked
1/2 c. Cheddar cheese, shredded
1/2 c. Swiss cheese, shredded
1/4 c. Parmesan cheese, grated
Salt and pepper to taste

Cook artichoke hearts as directed on package; drain and set aside. Melt butter; add onion and cook until tender, but not brown. Stir in flour until well blended, then add half & half. Cook and stir until thickened. Combine sour cream, eggs, salt and pepper, nutmeg, and parsley. Then add to the onions. Place a layer of artichokes in bottom of pie shell. Sprinkle Cheddar cheese over top. Add another layer of artichokes and top with Swiss cheese. Pour egg mixture over layered artichokes and top with Parmesan cheese. Bake at 350 degrees for 45 minutes. Makes 4 to 6 servings.