Instructions: Thaw the phyllo dough.

Clean and chop mushrooms. Chop artichokes and combine with the mushrooms.

Sprinkle the mixture with lemon juice.

In a large nonstick skillet, heat 2 tablespoons of the olive oil; add the onions and garlic, and cook over medium-low heat for 10 minutes or until the onions are lightly browned. Add the artichokes and mushrooms and cook 25 minutes longer, stirring often. Add the broth in small amounts, waiting until it is absorbed before adding more. Add the parsley, salt, and pepper to taste.

Remove from heat and set aside to cool.

Mix the ricotta with the eggs, Parmesan, and flour. Blend in salt, pepper, and nutmeg to taste.

Preheat oven to 375 F. Oil a 10-inch springform pan. Melt the butter and mix with the remaining 2 tablespoons of olive oil. Place one sheet of phyllo in the pan. Brush lightly with oil and butter mixture. Repeat this procedure using half the phyllo sheets, allowing the edges to hang over the sides of the pan. Add the artichoke mixture then top with the ricotta mixture.

Top the pie with the remaining sheets of phyllo, brushing each sheet with oil and butter mixture. Gently press all the layers together at the edge of the pan to seal; fold the edges over the center of the pie. Brush with any remaining oil and butter mixture. Bake 40 minutes or until golden. Remove from the oven and cool, uncovered.

Remove the pie from the pan and place on a serving dish. Cut into wedges to serve. Serve hot, warm, or at room temperature.

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