Description
These Artichoke Parmesan Bites are deliciously creamy and cheesy appetizers featuring marinated artichoke hearts blended with Parmesan and cream cheese, all nestled in crispy mini phyllo shells. Perfect for parties or as a savory snack, they bake to golden perfection in just 15 minutes.
Ingredients
Scale
Artichoke Mixture
- 3 (6-oz) jars marinated artichoke hearts, drained
- ¾ cup freshly grated Parmesan cheese
- 1 tsp garlic salt
- 4 oz cream cheese, softened
Bases
- 2 (15-count) packages mini phyllo shells
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the bites.
- Prepare Filling: Place the drained marinated artichoke hearts into a food processor. Pulse 4 times until finely chopped but not pureed. Add the freshly grated Parmesan cheese, garlic salt, and softened cream cheese to the processor, then pulse 2 or 3 more times until all ingredients are thoroughly combined and form a creamy mixture.
- Fill Phyllo Shells: Using a spoon, scoop the artichoke and cheese mixture into each mini phyllo shell, filling them evenly.
- Bake: Arrange the filled phyllo shells on a baking sheet and bake in the preheated oven for 15 to 20 minutes until the filling is heated through and the shells are golden and crispy.
Notes
- Make sure the cream cheese is softened to ensure smooth blending.
- Drain the artichoke hearts well to avoid excess moisture in the filling.
- These bites are best served warm but can be made ahead and reheated.
- For an extra crispy shell, you can lightly brush the phyllo shells with butter before filling.
- To make the recipe gluten free, use gluten-free phyllo shells.
