Artichoke Parmesan Phyllo Bites

Artichoke Parmesan Phyllo Bites

Ingredients

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

Cooking Directions

1. Drain artichoke hearts, reserving marinade; set marinade aside. 
2. Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic. 
3. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
4. Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). 
5. Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. 
6. Top with another phyllo sheet; brush lightly with oil portion of reserved marinade. 
7. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. 
8. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. 
9. Gather corners of phyllo over filling, and gently twist to close. 
10. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture. 
11. Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.