ARTICHOKE PHYLLO CUPS

By brian-2

Ingredients

• 16 sheets phyllo
• butter, melted
• 1 9oz. pack frozen artichoke hearts, thawed
• 2 T. butter
• 1 large egg
• 1/2 cup half & half
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan 2 T. finely chopped fresh basil
• salt & pepper

Details

Servings 24

Preparation

Step 1

Make stack of 4 layers of phyllo, butter between each sheet, but not on top sheet. Cut stack into 12 equal squares. Center 1 square on buttered muffin cup (2" wide), set another square on top, rotating so there are 8 corners. Gently press center down into cup, fitting smoothly against bottom & sides with edges poking up.
Dice artichoke hearts. In 8"-10" skillet cook artichokes in 2 T. butter until slightly browned, 5-6 min. In bowl, beat egg with cream. Add cheeses & basil. Add artichoke mix and season to taste. Fill each cup. Bake at 350 ~ 20 min. until filling is set and pastry is crisp & brown. Let cool 5 min.