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Hot Artichoke Canapes

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Ingredients You'll Need

1 can (12 oz) atrichoke hearts, drained well &
1/2 C mayo
1 clove garlic, minced
3 Tbl grated parmesean cheese
3 Tbl chopped fresh parsley
1 pkg (17.25 oz) frozen puff pastry, thawed
Egg Wash (1 egg, beaten with 1 Tbl water)


In medium bowl, combine artichoke hearts, mayo,

garlic, parmesan cheese and parsley; set aside. On floured surface, unfold sheet of puff


Crimp seams with fingertips.

Roll sheet to 12" square.

Brush w/ egg wash.

Cut pastry sheet into 16 3" squares.

Place small amount of artichoke filling in center of each 3" square.

Fold 2 side corners up to encase filling.

Place canapes on parchement-lined baking sheet.

Brush each with egg wash mixture.

Cover and refrigerate at least 15 minutes and up to 3 hours.

Repeat with puff pastry sheet and remaining filling. (can be frozen and cooked frozen


Bake in 400 degree F oven for 12-13 minutes or until browned and puffed.

Serve warm or at room temperature.

Makes 32 puffs.

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