From: Chef Annie Somerville, Greens Restaurant, San Francisco. Yield: 24 servings. as needed, olive oil 3 lb. white button mushrooms, quartered ¼ cup garlic, minced as needed, salt and pepper 3 cups white wine 12 medium leeks, white part only, thinly sliced 6 lb. baby artichokes, trimmed, quartered 6 cups water ¾ cup chopped fresh herbs (oregano, parsley, thyme, chives) 12 oz. Asiago cheese, grated 6 oz. Parmesan cheese, grated 48 sheets frozen filo dough, thawed as needed, ...
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