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1. drain the artichoke bottoms- dry w/ paper towel
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2. Cut the eggplant (skin on) into equal size (approx.1/2- 3/4 in.)cubes-set aside.
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3. Peel the entire bag of onions (smaller the better)-0rinse and leave in pan w/ cold water together with the baby carrots.
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4. Steam carrots ,onions until just tender. Place in ice cold water
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5. Sliver lengthwise several pea pods at a time very thinly & place in a small bowl of cold water.
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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.
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7. Take the Phyllo out of the freezer to thaw out- (it doesn't take long to thaw)
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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.
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Assembly:
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Preheat oven to 350 degrees
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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!
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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
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4. Drizzle melted butter over top of pastry bags
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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.
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Serve one or two per person, depending on whether this is the only appetizer being served.
