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1
Clean and chop the mushrooms; chop the artichokes; combine artichokes and mushrooms in a bowl; sprinkle them with the lemon juice.
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2
In a big nonstick skillet, heat 2 tablespoons oil; add in onions and garlic; cook over medium-low heat for 10 minutes until the onions are lightly browned.
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3
Add in the artichoke-mushroom mixture; cook 25 minutes longer, stirring often.
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4
Add in the broth in small amounts, waiting until it is absorbed before adding more.
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5
Add in parsley and salt/pepper to taste; remove from heat and set aside to cool.
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6
Mix the ricotta with the eggs, parmesan, and flour; stir in salt, pepper, and nutmeg to taste.
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7
Preheat oven to 375u00b0; oil a 10-inch springform pan.
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8
Melt butter and mix with the remaining 2 tablespoons oil.
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9
Place 1 sheet phyllo in the pan; brush lightly with the oil-butter mixture; repeat this procedure using half of the phyllo sheets, allowing the edges to hang over the sides of the pan.
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10
Add the artichoke mixture, then top with the ricotta mixture.
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11
Top the pie with the remaining sheets of phyllo, brushing each sheet with the oil-butter mixture.
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12
Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie.
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13
Brush with any remaining oil-butter mixture.
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14
Bake 40 minutes or until golden; remove from oven and cool, uncovered.
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15
Remove the pie from the pie from and place on a serving dish; cut into wedges to serve.
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16
Serve hot, warm, or at room temperature.
