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Artichoke, Hazelnut, and Mushroom Filo

Artichoke, Hazelnut, and Mushroom Filo Recipe

  • ½ package frozen filo pastry
  • ¾ cup hazelnuts
  • 18 to 20 baby artichokes or 6 large ones
  • Juice of two lemons
  • 3 tablespoons virgin olive oil
  • 1 yellow onion, diced into ¼-inch squares
  • ¼ teaspoon fennel seeds, lightly crushed
  • Pinch of dried thyme
  • 3 cloves garlic, finely chopped
  • Salt
  • Pepper
  • ½ cup water or white wine
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 1 cup ricotta
  • 2 eggs, beaten
  • 2 tablespoons parsley, chopped
  • 1 teaspoon tarragon, chopped
  • 8 tablespoons melted unsalted butter or a mixture if butter and olive oil
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 618kcal (31%)
Total Fat 45g (70%)
Saturated Fat 18g (92%)
Cholesterol 142mg (47%)
Total Carbohydrate 41g
Dietary Fiber 12g
Sugars 4g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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