Artichoke Parmesan Phyllo Cups

They look gourmet...But they're oh, so easy to prepare.

• Ready In: 50 mins
• Yields: 30 cups

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

Directions

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