Ingredients:
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Preparation:
bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely
chopped. 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 teaspoons 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 inches. Place a
heaping teaspoon 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 minutes
or until golden. Serve immediately.
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