Shelly's Recipe

ARTICHOKE-PARMESAN PHYLLO BITES

Category: Hot

3 (6 oz) jars marinated artichoke hearts, undrained
3/4 cup grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed

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 tsp 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 6 x 5 inch. Place a heaping tsp 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, and cheese and artichoke mixture. Bake at 350 for 14 minutes or until golden. Serve immediately. Makes 30.