Artichoke Phyllo Triangles

 

Ingredients:

3 T butter
1/4 C shallots, minced
13 oz. artichoke hearts (not the marinated type)
Cut off any tough parts and coarsely chop.
1/2 tsp. dried thyme
1/4 tsp. pepper
1/4 tsp. salt
1/2 C Valley of the Moon Chardonnay
1/2 C chicken stock
2 T Italian parsley, chopped
1 T lemon juice
1/4 C Jack Cheese, shredded
1/4 C parmesan cheese, grated
1 pkg. phyllo dough (about 20 sheets) - found in the frozen pastry section
1/2 C butter, melted

 

Method:

For the Filling:
In a sauté pan, melt the butter and sauté the shallots over medium heat until translucent. Add the chopped artichoke hearts, thyme, pepper, salt, Valley of the Moon Chardonnay and chicken stock. Simmer on medium heat until most of the liquid has evaporated. Take off of the heat and stir in parsley and lemon juice. Taste for salt, adding more if necessary. Stir in the cheeses, spread on a cookie sheet and refrigerate, uncovered, for _ hour until completely cooled.


Making the Triangles:

For the phyllo dough - place a damp towel on the counter and cover with a dry towel. Unfold the phyllo dough onto the dry towel - cover dough with another dry towel and cover dry towel with a damp towel. (damp towel, dry towel, dough, dry towel, damp towel) The dough must always be covered to prevent it from drying out.


Have the melted butter, a brush, a cutting board, sharp knife and cookie sheet lined with parchment paper ready. Place one sheet of dough on the cutting board and brush with the melted butter. Be sure to cover the remaining dough with the towels after removing a sheet of dough. Place another sheet of dough on the buttered sheet and brush with butter - repeat one more time. You should have 3 sheets of dough stacked - each brushed with butter. With a sharp knife cut the dough the short way into six equal strips. Place 1 heaping teaspoon of filling on the top left corner of each strip and proceed to fold into triangles.
Bake in a 375-degree F oven for 12 to 15 minutes or until they are a light golden brown.

Serve with Valley of the Moon Chardonnay.

 

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