ARTICHOKE PHYLLO FLOWERS
8 to 10 tablespoons unsalted butter
2 shallots, minced
1 – 19 ounce package frozen artichoke hearts, thawed and diced
2 cloves of garlic, smashed with meat pounder and minced
8 ounces ricotta cheese
1 large egg, beaten well with fork
½ cup half and half
½ cup grated Parmesan cheese
2 tablespoon snipped chives, cut with scissors
Sea salt and freshly ground black pepper to taste
9 sheets of phyllo, thawed
- To make filling: In a medium skillet, melt 2 tablespoons of butter over medium heat. All shallots and sauté for 1 minute. Add diced artichokes and sauté for 4 to 5 minutes or until lighted browned, add the garlic and sauté for 2 minutes more. Set aside to cool.
- In a bowl soften the ricotta and beat in egg and half and half until blended. Add Parmesan cheese, chives and artichoke mixture At this point, taste mixture and add salt and pepper to taste. Mix well and set aside.
- To assemble. Melt remaining butter in a small pan. Heat oven to 350 degrees.
- Unroll phyllo and cover with parchment and a damp towel to keep from drying out.
- Lay 1 sheet of phyllo on flat surface and lightly brush with melted butter – especially the edges to keep from drying out. Repeat with two more layers. Cut into 5 strips lengthwise and 4 strips widthwise to make twenty 3-inch squares. Lay 1 square on a work surface and another square on top of it at opposite angles. Press squares into the cups of mini muffin pan. Repeat until all cups are filled with phyllo squares. Spoon filling equally into cups. Repeat until all cups are filled. Bake for 15 to 20 minutes or until filling feels set and phyllo is lightly golden. Cool for 5 minutes and then gently ease cups out of pan with tip of a knife. Serve IMMEDIATELY.
EQUIPMENT NEEDED: 2 mini muffin pans Medium skillet Heat resistant spatula
Medium bowl Measuring cups Measuring spoons Small saucepan Scissors
Parchment paper Damp tea towel Sharp knife