DREW'S ARTICHOKES

DREW'S ARTICHOKES image

Yield 6 - 12

Number Of Ingredients 9

2 cans of Artichoke Bottoms
1 pkg. of Phyllo pastry (in freezer section)
1 lg. Eggplant
1/2-3/4 lb. Baby carrots (always found loose in a bin, usually around where there is loose broccoli buds, etc. in the produce department)
1 bag of pearl onions
1/2 lb. of snow pea pods
5-6 cloves of garlic
1 whole nutmeg
White Sauce/ 1 stick of butter, 2-3 Tblsp. Flour, 3/4 to 1 Cup of milk

Steps:

1. drain the artichoke bottoms- dry w/ paper towel 2. Cut the eggplant (skin on) into equal size (approx.1/2- 3/4 in.)cubes-set aside. 3. Peel the entire bag of onions (smaller the better)-0rinse and leave in pan w/ cold water together with the baby carrots. 4. Steam carrots ,onions until just tender. Place in ice cold water 5. Sliver lengthwise several pea pods at a time very thinly & place in a small bowl of cold water. 6. Crush garlic and saute w/ eggplant,Cover and let cook, stirring occasionally. Once soft, take off the heat and stir in the onions,carrots& snow peas- set aside to cool. 7. Take the Phyllo out of the freezer to thaw out- (it doesn't take long to thaw) 8. Make a white sauce, Grate the fresh nutmeg (about half of a large one, or until it has a strong smell and taste of the spice)- set aside to cool. Assembly: Preheat oven to 350 degrees 1. Spoon eggplant, carrot, onion snow pea mixture in bottom of artichoke to form a domed mound-place on a baking sheet.til brown & bubbly! 2. Unfold the Phyllo Pastry/ cut into 6-8 inch squares- 3.Place the filled Artichoke bottom onto the pastry and place a tablespoon of the white sauce on top; wrap artichoke & twist tightly to seal 4. Drizzle melted butter over top of pastry bags 5. Cook in a preheated oven for approximately 35-40 minutes or until they are just staring to brown on top. Remove them from oven and serve. Serve one or two per person, depending on whether this is the only appetizer being served.