Elegant Artichoke Cups
Posted by Chyrel
24 square wonton wrappers
1 can (14 ounces) artichoke hearts in water, drained and coarsely
1/2 cup diced red bell pepper
2 tablespoons finely snipped fresh parsley
1/2 cup (2 ounces) shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
Preheat oven to 350°F. Press one wonton wrapper into each cup of
Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Lightly spray wontons
with vegetable oil using Kitchen Spritzer. Bake 6 minutes or until
edges of wontons are light golden brown. Remove from oven to Stackable
Cooling Rack; set aside, leaving wontons in pan.
Meanwhile, coarsely chop artichokes using Food Chopper; place in
Classic Batter Bowl. Dice bell pepper using Chef's Knife. Finely snip
parsley using Kitchen Shears. Using Lemon Zester/Scorer, zest lemon to
measure 1/2 teaspoon zest; finely snip zest using Kitchen Shears. Add
bell pepper, parsley, lemon zest, mozzarella cheese, mayonnaise and
garlic pressed with Garlic Press to batter bowl; mix well.
Using Deluxe Cheese Grater, grate Parmesan cheese. Add half of the
Parmesan cheese to artichoke mixture; mix well using Small Mix 'N
Scraper(R). Using Small Scoop, fill each wonton cup with one rounded
scoop of artichoke mixture; sprinkle with remaining Parmesan cheese.
Bake 8 minutes or until edges of wontons are golden brown and cheese is
melted. Remove from pan; serve immediately.
Yield: 24 appetizers
Nutrients per serving: (1 wonton cup): Calories 60, Total Fat 3 g,
Saturated Fat 1 g, Cholesterol less than 5 mg, Carbohydrate 6 g,
Protein 3 g, Sodium 115 g, Fiber less than 1 g
Cook's Tip: Wonton wrappers are paper-thin sheets of dough used to make
filled wontons and egg rolls. They can be found in the produce section
of most supermarkets.