artichoke cups

Artichoke Cups

Pampered chef

24 square wonton wrappers
1 can (14 ounces) artichoke hearts in water, drained and coarsely
chopped
1/2 cup diced red bell pepper
2 tablespoons finely snipped fresh parsley
1 lemon
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
a Mini-Muffin Pan. Lightly spray wontons with vegetable oil using. Bake 6 minutes or until
edges of wontons are light golden brown. Remove from oven to Cooling Rack; set aside, leaving wontons in pan.

Meanwhile, coarsely chop artichokes using; place in bowl. Dice bell pepper. Finely snip
parsley using. zest lemon to measure 1/2 teaspoon zest; finely snip zest. Add
bell pepper, parsley, lemon zest, mozzarella cheese, mayonnaise and
garlic pressed to batter bowl; mix well.

grate Parmesan cheese. Add half of the Parmesan cheese to artichoke mixture; mix well. 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.