Artichoke Parmesan Phyllo Cups - cooking recipe

Ingredients

3 (6 ounce) jars marinated artichoke hearts, drained
3/4 cup grated parmesan cheese
1 teaspoon garlic salt, to taste
1 teaspoon fresh lemon juice
3 ounces cream cheese, softened
2 (15 count) packages miniature phyllo cups

Preparation

Combine artichoke hearts, 1/2 cup of the parmesan cheese, garlic salt and lemon juice in a food processor or blender.
Pluse 4 times or until the artichoke is finely chopped.
Add cream cheese and process until combined.
Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet.
Sprinkle the tops with the remaining 1/4 cup of parmesan cheese.
Bake at 350 degrees for 15 to 20 minutes or until heated through.