Shelly's Recipe

ARTICHOKE PHYLLO FLOWERS

Category: Hot

8-10 tbsp butter
2 shallots, minced
1 (19 oz) pkg frozen artichoke hearts, thawed and diced
2 clove garlic, minced
1 (8 oz) container ricotta cheese
1 egg, beaten
1/2 cup half-and-half
1/2 cup grated parmesan cheese
2 tbsp snipped chives
Salt and pepper
9 sheets phyllo pastry, thawed

Filling: In a skillet, melt 2 tbsp butter over medium heat. Add shallots and saute for 1 minute. Add the artichokes and saute for 5-6 minutes or until lightly browned, adding garlic last 2 minutes. Set aside to cool.

In a bowl, soften the ricotta then beat in the egg and half-and-half until blended. Add the cheese, chives and artichoke mixture. Season with salt and pepper; mix well. Set the filling aside.

To assemble: Melt the remaining butter in a pan. Heat oven to 350. Unroll the phyllo on a surface and lightly brush 1 sheet with melted butter. Repeat 2 more times. Cut into 5 strips lengthwise and 4 strips widthwise to make 20 (3 inch) squares.

Lay 1 square on a work surface and place another square on to of it at opposite angles. Press the squares into the cups of a mini muffin pan. Repeat until all the cups are filled with phyllo squares.

Spoon the filling equally into the cups. Bake for 15-20 minutes or until the filling feels set and phyllo is lightly golden. Cool 5 minutes. Gently east out of the pan with the tip of a knife. Makes 60