Melt the 2 tablespoons margarine or butter in a large skillet. Add shallots or green onion, thyme, and garlic; cook and stir over medium heat for about 3 minutes or until shallots are tender. Add artichoke hearts and wine or chicken broth to mixture in skillet. Simmer, uncovered, about 3 minutes or until liquid evaporates. Remove from heat. Stir in goat cheese and salt. Cool slightly.
Unfold phyllo dough. Place one sheet of phyllo dough on a cutting board lined with waxed paper, keeping remaining sheets covered with plastic wrap. Generously brush the sheet with some of the 6 tablespoons melted margarine or butter. Top with another sheet of phyllo, then brush with more of the margarine or butter. Repeat with a third sheet of phyllo and margarine or butter.
Trim stacked phyllo sheets into a 12x16-inch rectangle; cut into twelve 4-inch squares, using a knife. Place about 2 teaspoons filling in the center of each square. For each bundle, bring the four corners together; pinch and twist slightly.
Repeat with remaining phyllo dough, margarine or butter, and filling to make 36 bundles total. Place unbaked bundles in a single layer on cookie sheets, and freeze until firm. Place frozen bundles in a freezer container, and freeze for up to 3 months, if desired.
To serve, place frozen bundles in a single layer on cookie sheet. Do not thaw before baking or pastries will be soggy. Bake, uncovered, in a 375 degree F oven for 18 minutes or until golden. Makes 36 appetizer servings.