Artichoke Parmesan Phyllo Bites Recipe
Ingredients
| 3 (6-ounce) jars marinated artichoke hearts, undrained | ||
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
| Garlic | 1 Clove (5gm), minced | |
| 10 sheets commercial frozen phyllo pastry, thawed | ||
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.
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.
Chef
