Cheesy Artichoke Blossoms
Cheesy Artichoke Blossoms look like spring flowers. The filling includes marinated artichokes, bell peppers, Greek yogurt and Parmesan cheese stuffed into wonton wrappers and baked in a muffin pan.
Nathan Lambrecht
Makes: 24 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 jar (12 ounces) marinated artichoke hearts, drained and chopped
- ¼ cup grated Parmesan cheese
- 1 garlic clove, minced
- ¼ cup red bell pepper, finely chopped
- ¼ cup mayonnaise made with olive oil
- ¼ cup plain fat-free Greek yogurt
- 24 wonton wrappers
Instructions
- Preheat oven to 350 degrees. In a large bowl, stir together the artichoke hearts, Parmesan cheese, garlic, red bell peppers, mayonnaise and yogurt until thoroughly combined. Set aside.
- Coat a minimuffin pan with nonstick spray. Gently press a wonton wrapper into each cup. Fill each cup with about a teaspoon of the artichoke mixture.
- Bake for 10 minutes, or until the wonton wrappers are slightly browned and the artichoke mixture is bubbly. Serve warm.
Tips & Notes
- You can make the filling earlier in the day and store it in the refrigerator.
- Add a pinch of cayenne pepper for an added kick.
Nutrition Information
Serving size: 1 blossom|Calories: 62|Sodium: 146mg|Fat: 4g|Saturated fat: 1g|Carbohydrates: 6g|Fiber: 1g|Protein: 2g|Cholesterol: 3mg|