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Artichoke Phyllo Cups
recipe and
photograph created by www.finedinings.com
all rights reserved - copyrighted
Makes 15 Appetizers
1 tablespoon butter
4 ounces red potatoes, cut into 1/4-inch dice
3 ounces cream cheese, softened
2 tablespoons onion, minced
1/3 cup Parmesan cheese, grated
2 tablespoons mayonnaise
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest,
grated
8 drops Tabasco sauce, or to taste
1/2 teaspoon salt, or to taste
6 ounce jar marinated artichoke hearts, drained, cut into 1/4-inch dice
15 mini Phyllo cups
Athens brand (or use won ton wrappers)
In a small skillet over medium-high heat,
saute potatoes in butter shaking pan frequently until potatoes are golden and crisp.
In a medium bowl blend together cream cheese, onion, Parmesan cheese,
mayonnaise, parsley (reserve 15 small leaves for garnish), lemon zest, Tabasco and salt.
Fold in artichoke hearts and cooked potatoes.
Generously fill mini Phyllo cups.
Place on a baking sheet,
bake at 375° for 8 to 10 minutes or until filling is hot and shells are crisp.
Garnish with parsley and serve warm.
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