Recipe Category: Appetizer
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Ingredients
Makes about 24 packets
- 2 (10-ounce) packages frozen artichoke hearts
- 1/2 cup plus 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 8 ounces white mushrooms, chopped
- 2 garlic cloves, chopped
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) package frozen phyllo pastry, thawed
Method
- In a medium saucepan of boiling salted water, cook the artichoke hearts until tender, about 10minutes
- Drain well and set aside
- In a large skillet, heat 1 tablespoon of the oil over medium heat
- Add the onion, cover and cook until softened, about 5 minutes
- Stir in the mushrooms and garlic and cook uncovered until the mushrooms soften and the liquid is absorbed, about 7 minutes
- Transfer the mixture to a food processor and add the cooked artichokes, parsley, mustard, thyme, salt and pepper
- Process until the artichokes are finely chopped and the mixture is well blended
- Preheat the oven to 375°F
- Lightly oil a baking sheet
- Divide the phyllo sheets in half
- Tightly wrap half the sheets and reserve for another use
- Cut the remaining sheets lengthwise into thirds
- Place one strip of phyllo on a flat surface
- Cover the remaining phyllo with a clean damp cloth
- Lightly brush the strip of phyllo with oil
- Top with another strip and brush with more oil
- Spoon a small amount of the filling mixture across one short end of the pastry, about 2 inches from the end
- Fold the end up over the filling
- Fold the side in and continue folding the filled end of the pastry until you come to the end of the strip
- You should end up with a small rectangular packet
- Place the packet on the prepared baking sheet and brush the top with oil
- Repeat with the remaining phyllo strips until the filling is used up
- Bake until golden brown, about 15 minutes
- Serve hot
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