Saute artichoke bottom in heated nonstick pan. Add wine, basil and chives. Cool to room temperature. Spread phyllo dough with butter; put together by overlapping edges. Place small amount of phyllo dough in center; place artichoke bottom on center portion. Sprinkle with mixture of cheese and sauteed herbs. Fold dough to enclose artichoke. Place in baking pan. Bake in moderate oven for 12 minutes or until golden. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef John Guyer, Las Vegas Hilton. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Las Vegas Hilton Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 445 (74%)|
|Amt Per Serving||% DV|
|Total Fat 49.5g||66 %|
|Saturated Fat 30g||150 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 121.9mg||38 %|
|Sodium 602.4mg||21 %|
|Potassium 118.1mg||3 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 29.7g|
|Protein 5g||7 %|
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Calories per serving: 604
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