Artichoke Cups

This recipe is from Pampered Chef. I tried making it low fat and it did not taste nearly as good as the real thing. I do recommend this recipe in the full fat version if you are looking for a great appetizer to serve at your next party.

Elegant Artichoke Cups

1 tbsp vegetable oil
24 square wonton wrappers
1 can (14 oz) artichoke hearts in water, drained and coarsely chopped
½ medium red bell pepper
½ cup (2 oz ) shredded mozzarella cheese
¼ cup (1 oz) grated fresh Parmesan cheese
1 lemon
2 tbsp finely chopped fresh parsley
¼ cup mayonnaise
1 garlic clove, pressed
Additional grated fresh Parmesan cheese

1. Preheat oven to 350°F. Lightly brush one side of each wonton with oil. Press one wonton wrapper into each cup of a mini-muffin pan. Bake 6 minutes or just until edges of wontons are light golden brown. Remove from oven; set aside, leaving wontons in pan.

2. Meanwhile, coarsely chop artichokes; place in bowl. Remove seeds from bell pepper and dice. Zest lemon to measure ½ tsp zest. Finely chop parsley. Add bell pepper, mozzarella and Parmesan cheeses, lemon zest, parsley, mayonnaise and garlic pressed to bowl. Mix well. Fill each wonton cup with about 1 tbsp of artichoke mixture; sprinkle with additional Parmesan cheese. Bake 8 minutes or until edges of wontons are golden brown and cheese begins to melt. Remove from oven to cooling rack. Remove wontons from pan; serve immediately. Yield: 24 appetizers