Ingredients
- 3 clove garlic
- 3 clove shallots
- 1/8 teaspoon teaspoon red pepper flakes, to taste
- 1 tablespoon olive oil
- 1 tablespoon 12 oz jar artichoke hearts, in brine, drained, rough chopped
- 1/4 cup mayonnaise
- 1/2 cup parmesan cheese
- 1/4 cup gruyere cheese, grated
- 1/4 cup salt and pepper
- 1/4 cup chopped parsley
- 1/4 cup Phyllo cups
- 1/4 cup lemon zest
- 1/4 cup chopped parsley
Preparation
Baking Directions:
Sauté garlic and shallots with red pepper flakes in olive oil until fragrant and translucent.
Add artichokes and cook 2 more minutes.
In a medium sized mixing bowl, mix together artichoke mixture, mayonnaise, parmesan, gruyere and parsley.
Season with salt and pepper.
Fill phyllo cups with mixture and bake according to directions on package.
Garnish with a little lemon zest and chopped parsley.