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Artichoke Parmesan Phyllo Bites

Ingredients
  Marinated artichoke hearts 18 Ounce (3 Jars, 6 Ounce Each, Undrained)
  Freshly grated parmesan cheese 3⁄4 Cup (12 tbs), divided
  Garlic 1 Clove (5 gm), minced
  Frozen phyllo pastry sheet 10 , thawed (Commercial)
Directions

Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese, and garlic.
Pulse 4 times or until artichoke hearts are finely chopped.
Set aside.
Place 1 phyllo sheet on wax paper.
(Keep remaining phyllo covered.) Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese.
Top with another phyllo sheet; brush lightly with oil portion of reserved marinade.
Cut phyllo sheet in half lengthwise.
Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6x5 inches.
Place a heaping teaspoon of artichoke mixture in center of each phyllo section.
Gather corners of phyllo over filling, and gently twist to close.
Place on a lightly greased baking sheet.
Repeat procedure with remaining phyllo sheets, marinade, cheese, and artichoke mixture.
Bake at 350° for 14 minutes or until golden.
Serve immediately.

Recipe Summary

Cuisine: 
South American
Method: 
Baked
Occasion: 
Christmas

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