1 large artichoke heart, julienned (heart
of a 1-pound artichoke)
1/2 cup julienend and blanched carrot
1 cup julienned and blanched leek (white
part only)
1/2 cup 2-inch length sliced green beans,
blanched
1/2 cup julienned and blanched fennel bulb
1/2 cup julienned and blanched celery
1/2 cup julienned and blanched mushrooms
1/2 cup peeled, seeded, and julienned
apple
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp chopped fresh tarragon
freshly ground black pepper
salt
4 sheets fat-free, oil-free phyllo dough
1 egg white
1/2 tsp poppy seeds
parchment paper
shallot and mustard sauce |