I rarely do this; in fact, I welcome any and all Sandra Lee fans to muffle me with toasted coconut and canned fruit until I suffocate. However, there is something about artichokes, cream cheese, and pastry that just please the palate. This appetizer is the most basic thing I have done, however, I have a strong feeling that it will fare well with crowds. It neither alienates, nor intimidates the inexperienced palate. Artichokes are finely chopped and flavored with minced garlic, scallions, cream cheese, and parmesan, then dolloped over filo pastry. Bake at 350 degrees and enjoy!
Ingredients (makes about 45 shells)
1 14 oz can artichoke hearts (rinsed, drained, and finely chopped)
2 cloves garlic (minced)
3 green onions (chopped)
handful flat-leaf parsley (finely chopped)
4 tablespoons cream cheese (whipped)
2 tablespoons sour cream
1 tablespoon mayonnaise
1/2 cup shredded mozzarella
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
45 pre-baked filo pastry shells (usually comes in packages of 15)
Pre-heat oven to 350 degrees. Drain artichoke hearts in a colander, rinse under water, dry with paper towel, chop finely, and place in large mixing bowl. Mince garlic cloves, chop green onions and parsley, and add to artichokes. Fold in cream cheese, sour cream, mayonnaise, mozzarella, and parmesan cheeses. Season with salt and pepper and mix well. This recipe uses store-bought filo pastry shells. They typically come 15 per package. Simply spoon about 2 teaspoons (1/2 tablespoon) of mixture onto pastry shells, place onto baking sheet, and bake at 350 degrees for 10-15 minutes until slightly golden-brown. Serve immediately and enjoy!