Ingredients
1 17 ounce can artichoke hearts in brine, rinsed, squeezed to remove excess liquid, and shredded by hand
1/2 cup mayonnaise
1 cup freshly grated romano
2 garlic cloves, minced
1 teaspoon dried oregano, crumbled
15 sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
Preparation
In a bowl combine the artichoke hearts, the maonnaise, the romano, the garlic and the oregano. On a work surface brush 1 sheet of the phyllo lightly with some of the melted butter, cover it wiith a second sheet of phyllo, and brush the top lightly with some of the remaining butter. Butter and layer 3 more phyllo sheets in the same manner. Spread one third of the artichoke mixture in a strip along a long side of the buttered phyllo layers about 1 inch from the edge and roll up the phyllo, beginning at the filled edge and tucking in the sides as you proceeed. Arrange the roll seam down on a buttered baking sheet and brush it with some of the melted butter. Working quickly make 2 more rolls with the remaining phyllo, filling and melted butter in the same manner and bake the rolls in a preheated oven at 375 degrees for 20 to 25 minutes or until they are golden. Let the rolls cool and cut them with a serrated knife into bite size pieces.
