1 lb. sweet sausage
10 oz. frozen artichokes
1 tbsp. butter
1/3 c. scallions, chopped
4 eggs
1 lb. Ricotta cheese
4 oz. sour cream
2 oz. grated cheese
4 oz. Swiss cheese, grated
3 oz. ham cut julienne
1/3 c. parsley

10 minutes at 425 degrees, reduce heat to 375 degrees. Bake 30 minutes or until set. Simmer sausage in water to cover for 15 minutes. Drain and cool. Remove skin and cut into thin slices. Reserve. Simmer artichokes in 1/2 cup boiling salted water until tender 5 to 7 minutes. Drain.

Saute scallions in butter about 5 minutes. Add artichokes and saute 1 minute more. Beat eggs in large bowl. Beat in Ricotta cheese and sour cream. Stir in grated cheese, Swiss cheese, ham and parsley. Add in sausage, scallions and artichokes. Season to taste. Spoon into pie crust and bake.