INGREDIENTS

  • 3 (6-oz) jars marinated artichoke hearts, drained
  • 3/4 cup freshly grated Parmesan cheese
  • 1 tsp garlic salt
  • 4-oz cream cheese, softened
  • 2 (15-count) packages mini phyllo shells

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Place artichokes in food processor. Pulse 4 times, until artichokes are finely chopped. Add parmesan cheese, garlic salt and cream cheese. Pulse 2 or 3 times, until combined. Scoop into phyllo shells.
  3. Bake for 15 to 20 minutes, until heated through.
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