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Elegant Artichoke Cups

1 tbsp vegetable oil

24 square wonton wrappers

1 can (14 oz) artichoke hearts in water, drained and coarsely chopped

1/2 medium red bell pepper

1/2 cup shredded mozzarella cheese

1/4 cup grated fresh Parmesan cheese

1 lemon

2 tbsp finely chopped fresh parsley

1/4 cup mayonnaise

1 garlic clove pressed

Additional grated fresh Parmesan cheese

1. Preheat oven to 350F. Place vegetable oil in 1 cup prep bowl. Place 6 wonton wrappers on cutting board. Lightly brush one side of each wonton with oil. Press one wonton wrapper into each cup of mini muffin pan. Bake 6 minutes or until edges of wontons are light golden brown. Remove from oven and let cool, leaving wontons in pan.

2. Meanwhile, coarsely chop artichokes, place in mixing bowl. Remove seeds from bell pepper and dice. Grate the mozzarella cheese. Grate the Parmesan cheese. Zest lemon to measure 1/2 tsp zest. Finely chop the parsley. Add bell pepper, mozzarella and Parmesan cheeses, lemon zest, parsley, mayonnaise and garlic (pressed) to mixing bowl. Mix well.

3. Fill each wonton cup with about 1 tbsp of artichoke mixture; sprinkle with additional Parmesan cheese. Bake 8 minutes or until edges of wonton are golden brown and cheese begins to melt. Remove from oven to cooling rack. Remove wontons from pan. Serve immediately.  Yield: 24 appetizers

 

 

 




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