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Source: Stop and Smell the Rosemary

Artichoke Cheesecake
Artichokes make for an appealing appetizer.
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Serves: 14
Prep Time: 30 minutes
Cook Time: 60 minutes
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4 tablespoons unsalted butter, melted
8 sheets frozen phyllo dough, thawed
3 ounces marinated artichoke hearts
3 packages (8 ounces each) cream cheese, softened
5 ounces feta cheese, crumbled (1 1/4 cups)
1 1/2 teaspoons poons chopped fresh oregano
1/4 teaspoon garlic powder
3 large eggs
1/4 cup chopped green onions
Roma tomatoes, sliced
Greek olives, pitted
fresh basil leaves




Preheat oven to 400 degrees. Brush bottom and sides of a 9-inch springform pan with butter. Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan. Brush with butter. Repeat with remaining phyllo and butter. Make 2 slits in the center of phyllo for steam to escape. Bake 9 to 10 minutes, or until lightly browned. Cool on a wire rack. Decrease oven temperature to 325 degrees.
Drain and chop artichokes, reserving 2 tablespoons of the marinade. Set aside. Beat cream cheese, feta, oregano, and garlic powder in a large bowl. Add eggs, beating just until blended. Do not overbeat. Add artichoke hearts, reserved marinade, and green onions. Combine well. Pour mixture into crust and cover loosely with foil. Bake 35 to 40 minutes, until center is soft and sides stay firm when gently shaken. Cool. Cover and chill 2 hours or up to 24 hours.
When ready to serve, remove from pan and garnish with tomatoes, olives, and basil leaves. Serve slightly chilled or at room temperature.





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