Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Quartered Artichoke Hearts (14 oz)
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Fresh Thyme, chopped
- 1 Lemon Zest
- 1/2 Lemon Juice
- 3/4 cup Ricotta Cheese
- 1/4 cup Parmesan Cheese, grated
- 1 Egg
- 1 tbsp Fresh Basil Leaves, chopped
- 24 Phyllo Tart Shells
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat the oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3-4 minutes until softened. Stir in artichokes and garlic, cooking for 2-3 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, lemon zest, and lemon juice. Fold in artichoke mixture. Season with salt and black pepper to taste. Spoon artichoke filling evenly into phyllo tart shells, filling them to the top. Place the filled tartlets on a baking sheet and bake for 12-15 minutes, or until the filling is set and the tops are lightly golden. Garnish with basil if desired and enjoy. Serves 8-10.
