Artichoke-Parmesan Phyllo Bites


  • 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


  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. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
  3. Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons 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 inches. Place a heaping teaspoon 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, cheese and artichoke mixture.
  4. Bake at 350 degrees F for 14 minutes or until golden.
  5. Serve immediately.

Makes 30.