Recipe for cooking artichoke-parmesan phyllo bites

Starters and Snacks :: Warm Hor d'oeuvres

Artichoke-Parmesan Phyllo Bites

3 (6 oz.) jars marinated artichoke hearts, undrained
3/4 C. freshly-grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed

Drain artichoke hearts, reservings marinade; set marinade aside.

Position knife blade in food processor bowl; add artichoke hearts, 1/2 C. cheese and garlic. Pulse 4 times or until artichoke hearts are chopped finely. Set aside.

Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 tsp. 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 in.. Place a heaping tsp. 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. Bake at 350 degrees F for 14 min. or until golden. Serve immediately.

Makes approximately 30.