Artichoke Phyllo Flowers

To make filling: In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the shallots and saute for 1 minute. Add the diced artichokes and saute for 5-6 minutes or until lightly browned, adding the garlic for the last 2 minutes. Set aside to cool.

In a bowl, soften the ricotta, then beat in the egg and half-and-half until blended. Add the Parmesan, chives, and artichoke mixture. Salt and pepper to taste; mix well. Set the filling aside.

To assemble: Melt the remaining 6-8 tablespoons butter in a small pan. Heat the oven to 350 degrees F.

Unroll the phyllo and cover with waxed paper and then with a damp towel to keep it from drying out. Lay 1 sheet of phyllo dough on a flat surface and lightly brush with melted butter. Repeat 2 more times. Cut into 5 strips lengthwise and 4 strips widthwise to make 20 3-inch squares. Lay 1 square on a work surface and place another square on top of it at opposite angles.

Press the squares into the cups of a mini muffin pan. Repeat until all the cups are filled with phyllo squares. Spoon the filling equally into the cups. Bake for 13-20 minutes or until the filling feels set and phyllo is lightly golden. Cool 5 minutes. Gently ease out of the pan with the tip of a knife.