Served as appetizer. Vegetarian dish.

American

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

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.

Preparation time: 30 minutes

Cooking time: 50 minutes

Yields: 30 Cups

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