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1
In a coffee mug, mix the water and corn starch together and set aside with a pastry brush.
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2
In a medium-sized mixing bowl, combine the artichokes, spinach, cream cheese, jack cheese, shredded parmesan, mayonnaise, black pepper, cayenne and garlic, if using.
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3
Have ready a clean, dry cutting board or cookie sheet to lay the filled bundles on, then lay one won ton wrapper at a time in front of you and lightly brush about 1 inch of the corn starch water mixture around the edge.
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4
Drop 1 teaspoon of filling in the center and fold like a little triangle, then flop the tips over to make a 1/2 stop sign look, or do the easy thing and follow the folding directions for won tons on the back of almost every package!
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5
When you are finished filling the little bundles, heat about 1/2 inch of canola oil in a medium-sized frying pan.
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6
The pan is ready when a little speck of won ton wrapper sizzles and quickly rises when dropped in.
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7
Fry about 10 bundles at a time, flipping with tongs when the first side is golden brown.
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8
When the other side is finished browning, transfer them to a paper-towel-lined platter and sprinkle with powdered parmesan.
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9
Serve.
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10
Note: the filling keeps in the fridge for a couple days and is also great for stuffing mushrooms or spread on little squares of toast and broiled.
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11
For a non-vegetarian version, you can add crumbled pepper bacon to the filling.
