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Features for "Artichoke Parmesan Phyllo Cups"
Served as appetizer. Vegetarian dish.
Ingredients for "Artichoke Parmesan Phyllo Cups" (Click here for measurement conversion) 3 (6 ounce) jars marinated Artichoke Hearts, drained
3/4 cup grated Parmesan Cheese
1 teaspoon Garlic Salt, to taste
1 teaspoon fresh Lemon Juice
3 ounces Cream Cheese, softened
2 (15 count) packages Miniature Phyllo cups
Method for "Artichoke Parmesan Phyllo Cups"
Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender. Pluse 4 times or until the artichoke is finely chopped. Add cream cheese and process until combined. Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet. Sprinkle the tops with the remaining 1/4 cup of parmesan cheese. Bake at 350 degrees for 15 to 20 minutes or until heated through.
Comments
Preparation time: 30 minutes
Cooking time: 50 minutes
Yields: 30 Cups
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