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
INSTRUCTIONS
Coarsely chop the artichokes; combine in a bowl with choppedgreen onion, ricotta, Parmesan, and Monterey Jack cheeses, sour cream, eggs, flour, tarragon, oregano, thyme, and pepper. Blend well.
Brush butter on a layer of filo dough and place in a 9-inch spring form 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 recipeservings, served warm or at room temperature. The great reciperecipe is ready ! Nice one ! Enjoy it with friends!
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