Be the first to Ingredients:
- 2 jars (6 ounces each) marinated artichokes, drained
- 8 green onions, chopped (with green)
- 16 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 4 eggs, slightly beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dry leaf tarragon, crumbled
- 1/2 teaspoon dry leaf oregano, crumbled
- 1/4 teaspoon dry leaf thyme, crumbled
- 1/8 teaspoon dry leaf sage, crumbled
- 1/4 teaspoon pepper
- 6 sheets filo or phyllo dough
- 1/4 cup melted butter
Preparation:
Brush butter on a layer of filo dough and place in a 9-inch springform pan, letting it drape up and over sides. repeat with 2 more sheets of filo. (Keep filo covered with a damp cloth while not working with it to keep it from drying out.) Add cheese mixture to the pan. Trim filo dough; allow the top edge to extend about 1 1/2 inches above the filling. Fold dough over filling and place trimmed scraps on top.
Brush another sheet of filo with butter. fold in half (butter side in) and lay on top of the filling, shaping to fit pan and folding the edges underneath. Brush with more butter. Repeat with the remaining 2 sheets of filo.
Bake artichoke tart at 400° for 20 minutes. Cover loosely with foil and bake 35 minutes longer. Makes 10 appetizer servings, served warm or at room temperature.
More Artichoke Recipes
Artichoke Casserole with Butter and Lemon
Artichoke au Gratin Casserole
Artichoke Dip Recipe
Judy's Artichoke Salsa Dip
Slowcooker Chicken with Artichokes
Chicken and Artichoke Casserole
Scalloped Tomatoes and Artichokes
Chicken and Rice with Artichokes
Shrimp and Artichoke-Stuffed Tomatoes
Cheese Grits with Artichokes
Appetizer Index
Cheese Recipes
Stuffed Mushrooms
Dips and Spreads
Artichoke Recipes
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