ARTICHOKE-PARMESAN PHYLLO BITES
3 (6 oz.) jars marinated
artichoke hearts, undrained
3/4 c. freshly grated Parmesan
1 clove garlic, minced
10 sheets frozen phyllo
Drain artichoke hearts, reserving marinade; set marinade aside.
Position knife blade in food processor bowl; add
artichoke hearts, 1/2 cup cheese and garlic.
Top with cover; pulse 2 or 3 times until artichokes are finely chopped.
Keep phyllo covered with damp towel until ready for use.
Place 1 phyllo sheet horizontally on a flat surface; brush lightly with reserved marinade and sprinkle with 2 teaspoons remaining
Top with another phyllo sheet; brush lightly with
With a sharp knife, halve phyllo sheets lengthwise, then cut crosswise into thirds, making 6 sections, each approximate-
ly 6 x 5-inches.
Place a rounded teaspoon of artichoke filling
in center of each phyllo section, working with 1 section at a time, gather corners of phyllo over the filling and gently twist to close pastry. Place on lightly greased baking sheet.
Repeat procedure with remaining phyllo sheets and artichoke filling.
Bake at 350 degrees for 15 to 17 minutes or until golden.
Yields 2 1/2 dozen.