Description
Delicious and crispy Mini Artichoke Phyllo Cups filled with tender artichokes, garlic, cream cheese, and fresh herbs.
Ingredients
- Mini artichokes
- Phyllo dough
- Cream cheese
- Sautéed garlic
- Sautéed onion
- Parmesan cheese
- Fresh herbs (dill, parsley, thyme, or basil)
- Olive oil
- Salt and pepper
- Melting butter
Instructions
- Preheat your oven to 375°F (190°C).
- If using fresh artichokes, clean them and steam or boil until tender, about 15-20 minutes. For frozen, thaw and chop into small pieces.
- In a skillet, heat olive oil over medium heat, add onion and garlic, and sauté until fragrant, about 3 minutes.
- Stir in chopped artichokes, salt, and pepper; cook for another 3-4 minutes.
- In a bowl, combine the sautéed mixture with cream cheese, grated Parmesan, and fresh herbs; mix until smooth.
- Take a sheet of phyllo, brush with melted butter, layer another sheet, and cut into squares to fit your mini muffin tin.
- Spoon the artichoke mixture into phyllo cups, filling generously.
- Bake for 15-20 minutes until phyllo is golden brown and crispy.
Notes
Keep unused phyllo sheets covered with a damp towel to prevent drying out. Avoid overfilling the cups to prevent overflowing during baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: artichoke, phyllo cups, appetizer, easy recipe, Italian cuisine