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1
Remove the filo pastry from the freezer and let it come to room temperature while you prepare the filling.
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2
Unfold the dough, and cut the stack of sheets in two.
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3
If you are making just one recipe, refold half the dough, and wrap it in plastic.
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4
It can either be refrozen or kept for a few days in the refrigerator.
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5
Cover the sheets to be used with a sheet of waxed paper covered in turn with a damp kitchen towel, to keep them from becoming dry and brittle.
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6
Preheat the oven to 350F.
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7
Roast the hazelnuts for 7 to 10 minutes, or until they smell toasty.
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8
Let them cool slightly; then rub them in a kitchen towel to remove the loose papery skins.
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9
Leave on any flecks of skins that won't come off easily.
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10
Chop the nuts finely, and set them aside.
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11
To prepare the artichokes, cut off the stems and the upper third of the leaves.
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12
Break off the dark green outer leaves until you reach the pale inner leaves, and trim the broken bases with a paring knife.
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13
If you are using baby artichokes, cut them into quarters or sixths and immediately put them in a bowl of water that has been acidulated with the lemon juice.
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14
If using large artichokes, trim off all the outer leaves, cut the hearts into quarters, remove the choke with a paring knife, then thinly slice the quarters and put them into the acidulated water.
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15
Heat the olive oil and saute the onion with the fennel and thyme for 2 to 3 minutes, until it softens; then lower the heat, and add the artichokes and two thirds of the garlic.
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16
Stir to coat them with the oil, season with salt and pepper, then add the water or wine.
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17
Cover the pan, and cook until the artichokes are tender, about 15 to 20 minutes.
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18
If there is liquid left in the pan when the artichokes are done, remove the lid and continue cooking until the liquid is reduced to a thick syrup.
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19
While the artichokes are cooking, heat the 2 tablespoons butter in another large pan, and when it is hot and foamy, add the mushrooms and saute for 3 to 5 minutes.
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20
Season with salt and freshly ground black pepper, add the remaining garlic, and cook until the juices are reabsorbed and the pan is dry.
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21
Combine the artichokes and mushrooms in a bowl with the ricotta, eggs, parsley, and tarragon.
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22
Taste, and season with salt and milled pepper.
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23
Brush a 9-by-13-by-2-inch pan with the melted butter, and lay down a sheet of the filo pastry.
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24
Brush the pastry with butter, or a mixture of butter and olive oil, and continue buttering and layering until you have used half the sheets, scattering half of the chopped hazelnuts between several of the pastry sheets.
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25
Brush the top sheet with butter, and spread the filling over it.
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26
Continue layering the rest of the pastry sheets, buttering each sheet, and again distributing the nuts between several of the sheets.
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27
Cut the pastry into 4-inch squares, then diagonally into diamonds, making sure you cut through all the layers; refrigerate the pastry if you will not be baking it right away.
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28
Bake in a preheated 400F oven for 40 to 50 minutes, or until browned.
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29
Serve the pastries warm from the oven, slightly cooled, or at room temperature.
