Prep 25 mins
Cook 20 mins
Your friends will love you for making these artichoke appetizers! They are worth the effort. Great do ahead recipe, they freeze well I like to use 1 6oz jar in oil and 2 6oz jars in water or you may substitute 1 10 oz can for 2 6 oz jars. it works even if you are 2 oz short. Be sure to drain extremly well or the filling will be mushy
- 1⁄4 cup butter
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cream cheese, softened
- 1 cup cottage cheese (creamed type)
- 3 large eggs
- 1 teaspoon garlic salt
- 1 teaspoon parsley
- 3⁄4 teaspoon tarragon
- 1⁄2 teaspoon pepper
- 3 (6 ounce) jars artichokes, chopped
- 1⁄4 cup parmesan cheese, freshly grated (do not use the ready prepared half sawdust type)
- 1⁄2 cup soda cracker crumbs
- 15 sheets phyllo pastry sheets
- 1⁄2 cup butter, melted
- Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
- add garlic, stir.
- Beat cream cheese and the cottage cheese until well mixed.
- Beat in eggs one at a time.
- Add garlic salt, parsley, tarragon & pepper.
- Beat to mix well.
- Add onions and any left over butter drippings.
- Add artichokes, parmesan & cracker crumbs, stir.
- Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
- Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
- Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
- When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm
Yum Yum!!!! When I made this I added some cooked flaked salmon to it. I also rolled the phyllo into triangles, they disappeared instantly!
Followed the recipe to the letter, used fresh ingredients, drained the artichokes, what a mess. The filling ingredients was mushy and oozed out of the phyllo sheets when they were cut into pieces. I didn't want to waste the ingredients, so I baked the filling in an 8 x 8 pan hoping to use for a dip, but it was very bland. My husband, who likes nearly anything didn't even care for it. I'm glad I did a test run on it before using it at an upcoming Christmas party. Unfortunate waste of ingredients, money and time.
I usually use 1 6 oz jar of artichokes in oil and two in water. Drain them well. If you can't find the small jars of artichokes in water substitute a 10 oz tin for the two 6 oz jars. Bergy