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Heat a pan over medium heat and add the olive oil, onion, garlic, thyme and chopped artichoke hearts, sauté for about 4 to 5 minutes, stirring occasionally, set aside to cool a bit
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In a medium mixing bowl combine the ricotta cheese, Parmesan and egg with a whisk and blend well, stir in the lemon, salt, pepper and basil.
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Stir in the artichoke mixture
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Line a sheet pan with parchment paper and fill all the phyllo cups with the artichoke mixture, don’t be afraid to fill them nice and full, they will not boil over the edge.
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Place in the oven and bake for 20 minutes or until golden
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Serve immediately. Make 30 bite size tarts; Serves 8 as an appetizer