- 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
- Preheat oven to 350 degrees.
- 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.
- Bake for 15 to 20 minutes, until heated through.