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

Ingredients

butter↗1⁄4 cup
onion↗1 cup
finely chopped
garlic↗2 cloves
minced
cream cheese↗8 ounces
softened
cottage cheese (creamed type)↗1 cup
large eggs↗3
garlic salt1 teaspoon
parsley↗1 teaspoon
tarragon3⁄4 teaspoon
pepper↗1⁄2 teaspoon
artichokes3 (6 ounce) jars
chopped
parmesan cheese↗1⁄4 cup
freshly grated (do not use the ready prepared half sawdust type)
soda cracker crumbs↗1⁄2 cup
phyllo pastry sheets↗15 sheets
butter↗1⁄2 cup
melted

Step-by-step instructions

1
Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
2
add garlic, stir.
3
Beat cream cheese and the cottage cheese until well mixed.
4
Beat in eggs one at a time.
5
Add garlic salt, parsley, tarragon & pepper.
6
Beat to mix well.
7
Add onions and any left over butter drippings.
8
Add artichokes, parmesan & cracker crumbs, stir.
9
Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
10
Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
11
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
12
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

Source: food.com

Original recipe ↗

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