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Artichoke Parmesan Phyllo Bites

  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)

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

South American

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1394 Calories from Fat 601

% Daily Value*

Total Fat 67 g103.1%

Saturated Fat 16.2 g80.9%

Trans Fat 0 g

Cholesterol 82.3 mg27.4%

Sodium 3938.9 mg164.1%

Total Carbohydrates 141 g46.8%

Dietary Fiber 22.1 g88.4%

Sugars 4.7 g

Protein 51 g102.8%

Vitamin A 8.3% Vitamin C 2.6%

Calcium 112.2% Iron 35.3%

*Based on a 2000 Calorie diet

Artichoke Parmesan Phyllo Bites Recipe