Artichoke With Goat Cheese Wrapped In Phyllo

Here, then, is the crucial question which we have been leading up to. Have we ever opened our door to Christ? Have we ever invited Him in? This was exactly the question which I needed to have put to me. For, intellectually speaking, I had believed in Jesus all my life, on the other side of the door. I had regularly struggled to say my prayers through the key-hole. I had even pushed pennies under the door in a vain attempt to pacify Him. I had been baptized, yes and confirmed as well. I went to church, read my Bible, had high ideals, and tried to be good and do good. But all the time, often without realizing it, I was holding Christ at arm’s length, and keeping Him outside. I knew that to open the door might have momentous consequences. I am profoundly grateful to Him for enabling me to open the door. Looking back now over more than fifty years, I realize that that simple step has changed the entire direction, course and quality of my life.

John Stott

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

A Message from our Provider:

“No one can ignore Jesus forever”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 518 Calories From Fat: 313 Total Fat: 35.2g Cholesterol: 83.3mg Sodium: 430mg Potassium: 321.1mg Carbohydrates: 34.3g Fiber: 3.9g Sugar: <1g Protein: 12.3g