Drew'S Artichokes

Directions

1. 1
   {"0":"1. drain the artichoke bottoms- dry w\/ paper towel","1":"2. Cut the eggplant (skin on) into equal size (approx.1\/2- 3\/4 in.)cubes-set aside.","2":"3. Peel the entire bag of onions (smaller the better)-0rinse and leave in pan w\/ cold water together with the baby carrots.","3":"4. Steam carrots ,onions until just tender. Place in ice cold water","4":"5. Sliver lengthwise several pea pods at a time very thinly & place in a small bowl of cold water.","5":"6. Crush garlic and saute w\/ eggplant,Cover and let cook, stirring occasionally. Once soft, take off the heat and stir in the onions,carrots& snow peas- set aside to cool.","6":"7. Take the Phyllo out of the freezer to thaw out- (it doesn't take long to thaw)","7":"8. Make a white sauce, Grate the fresh nutmeg (about half of a large one, or until it has a strong smell and taste of the spice)- set aside to cool.","9":"Assembly:","11":"Preheat oven to 350 degrees","13":"1. Spoon eggplant, carrot, onion snow pea mixture in bottom of artichoke to form a domed mound-place on a baking sheet.til brown & bubbly!","14":"2. Unfold the Phyllo Pastry\/ cut into 6-8 inch squares- 3.Place the filled Artichoke bottom onto the pastry and place a tablespoon of the white sauce on top; wrap artichoke & twist tightly to seal","15":"4. Drizzle melted butter over top of pastry bags","16":"5. Cook in a preheated oven for approximately 35-40 minutes or until they are just staring to brown on top. Remove them from oven and serve.","18":"Serve one or two per person, depending on whether this is the only appetizer being served."}