Party Panache, Artichoke Parmesan Pies

the Painted Apron

11 years ago

This is a brilliant little bite that I wish I had created, but all the kudos go to Pattie at Olla Podrida

My 3 year old grandson ate 2!

Fillo cups are so handy to use, provide a great vehicle for serving appetizers without being heavy

We love artichokes and I serve them with a sauce that is very similar to the filling in these little pies

All you need is frozen artichoke hearts, mayonnaise, sour cream, lemon juice, garlic powder, black pepper and grated Italian cheese

Cook the artichoke hearts, drain and chop. Put them in a mixing bowl with all the other ingredients except cheese.

Mix well and add cheese

Fill the shells* and pop them in the oven at 350 for about 20 minutes

*I filled my shells several hours ahead of baking and kept them in the fridge

Thanks for a great recipe Pattie!

Artichoke Parmesan Pies

Course Appetizer

Prep Time 10

Cook Time 20

Servings 30 tartlettes

Ingredients

1 box frozen artichoke hearts
1/2 cup mayonnaise
1/4 cup sour cream
1 T lemon juice
generous dash of garlic powder
freshly ground black pepper to taste
2-3 oz shredded Parmesan cheese
2 boxes [15 shells per box] fillo shells

Instructions

Put artichokes in a glass bowl and microwave according to package directions. Drain and chop.
Mix artichokes with all remaining ingredients except cheese. Once mixed add cheese. Filling can be refrigerated at this point for several days.
When ready to cook, fill fillo shells with artichoke mixture and top with a few sprinkles of additional cheese if desired. Bake at 350 for 15-20 minutes, until hot and bubbly. Makes 30 tartlettes

Here is a similar recipe that includes chicken, Artichoke Chicken Tartlettes. These are made with pie crust but you could use fillo shells instead for a lighter bite. My friend Ellen, Color My World, made them with fillo shells and took them to a party where they were a big hit