Artichoke Cheesecake
2 6-oz jars marinated artichokes, drained
8 green onions, chopped (with green)
16 oz ricotta cheese
1 cup grated Parmesan cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
4 eggs, slightly beaten
2 tbs all-purpose flour
1/2 tsp dry leaf tarragon, crumbled
1/2 tsp dry leaf oregano, crumbled
1/4 tspdry leaf thyme, crumbled
1/8 tsp dry leaf sage, crumbled
1/4 tsp pepper
6 sheets filo or phyllo dough
1/4 cup melted butter
Coarsely chop the artichokes. Combine in a bowl with chopped green onion, ricotta, Parmesan, and Monterey Jack cheeses, sour cream, eggs, flour, tarragon, oregano, thyme, and pepper. Blend well.
Brush butter on a layer of filo dough and place in a 9-inch springform pan, letting it drape up and over sides. Repeat with 2 more sheets of filo. (Keep filo covered with a damp cloth while not working with it to keep it from drying out.) Add cheese mixture to the pan. Trim filo dough. Allow the top edge to extend about 1 1/2 inches above the filling. Fold dough over filling and place trimmed scraps on top.
Brush another sheet of filo with butter. Fold in half (butter side in) and lay on top of the filling, shaping to fit pan and folding the edges underneath. Brush with more butter. Repeat with the remaining 2 sheets of filo. Bake artichoke tart at 400° for 20 minutes. Cover loosely with foil and bake 35 minutes longer. Makes 10 appetizer servings, served warm or at room temperature.