CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

ARTICHOKE PHYLLO FLOWERS

Shelly's
recipe box

Printview my recipes
this recipe viewed 21 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Hot
    Prep Time:       Cook Time:       Total Time:  


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



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Artichoke And Bacon Phyllo Squares
   by sgre52160



1 1/2 cups half-and-half 1/2 tsp dried basil and oregano leaves 1/4 tsp pepper 3 eggs, beaten 1/2 cup butter, melted 10-12 sheets phyllo dough 1 (14 3/4 oz) jar marinated artichoke hearts, drain




Artichoke-parmesan Phyllo Bites
   by sgre52160



3 (6 oz) jars marinated artichoke hearts, undrained 3/4 cup grated Parmesan cheese, divided 1 clove garlic, minced 10 sheets frozen phyllo pastry, thawed Drain artichoke hearts, reserving marina




Artichoke With Goat Cheese Wrapped In Phyllo
   by sgre52160



1 artichoke bottom 1 oz white wine 1/4 oz basil and chives 2 oz phyllo dough sheets 1 oz butter, softened 1 oz goat cheese, crumbled Saute artichoke in a pan. Add wine, basil and chives. Coo




Peanut Butter And Jelly Flowers
   by suemunzlinger



Bread Peanut butter or cream cheese Jelly or jam Water bottle cap How to make it: For each sandwich, cut two slices of bread into flower shapes with a cookie cutter. ut a hole in one of the




Sugared Flowers (for Decorations On Icing)
   by ICOOK2



1 large egg white 1 tsp water 72 purple pesticide-free edible flowers, such as pansies and violas, stems removed superfne sugar, for sprinkling Whisk egg whites with water in a small bowl. W





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.