Artichoke Parmesan Phyllo Cups

1. 1

   Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.

2. 2

   Pluse 4 times or until the artichoke is finely chopped.

3. 3

   Add cream cheese and process until combined.

4. 4

   Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.

5. 5

   Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.

6. 6

   Bake at 350 degrees for 15 to 20 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.