Artichoke Cheesecake

Appetizer Artichoke Cheesecake.

..yet another delicious appetizer recipe!

APPETIZER RECIPE INGREDIENTS 

* 2 jars (6 ounces each) marinated artichokes, drained 

* 8 green onions, chopped (with green) 

* 16 ounces ricotta cheese 

* 1 cup grated Parmesan cheese 

* 1 cup shredded Monterey Jack cheese 

* 1/2 cup sour cream 

* 4 eggs, slightly beaten 

* 2 tablespoons all-purpose flour 

* 1/2 teaspoon dry leaf tarragon, crumbled 

* 1/2 teaspoon

INSTRUCTIONS FOR APPETIZER RECIPE

Chop the artichokes coarsely and combine with the green onion, ricotta, Parmesan, and Monterey Jack cheeses, sour cream, eggs, flour, tarragon, oregano, thyme, and pepper in a mixing bowl. Blend thoroughly.

Brush a layer of filo dough with butter and place it in a 9-inch spring form pan, allowing it to drape up and over the sides.

Pour in the cheese mixture. Allow the top edge of the filo dough to extend about 1 1/2 inches above the filling. Fold the dough over the filling and top with the trimmed scraps.

Another sheet of filo is brushed with butter. Fold in half (butter side in) and place on top of the filling, shaping to fit the pan and folding the edges under. Brush with additional butter. Repeat with the remaining two filo sheets.

Bake the artichoke tart for 20 minutes at 400°F. Cover loosely with foil and bake for an additional 35 minutes. Serves 10 as an appetizer, warm or at room temperature.

Artichoke Cheesecake VIDEO