| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | Artichoke bottom | |
| 1 | oz | White wine |
| 1/4 | oz | Basil |
| 1/4 | oz | Chives |
| 2 | oz | Phyllo dough |
| 1 | oz | Butter; softened |
| 1 | oz | Goat cheese; crumbled |
INSTRUCTIONS
Saute artichoke bottom in heated nonstick pan. Add wine, basil and chives. Cool to room temperature. Spread phyllo dough with butter; put together by overlapping edges. Place small amount of phyllo dough in center; place artichoke bottom on center portion. Sprinkle with mixture of cheese and sauteed herbs. Fold dough to enclose artichoke. Place in baking pan. Bake in moderate oven for 12 minutes or until golden. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef John Guyer, Las Vegas Hilton. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Las Vegas Hilton Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May 19, 1998
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