Courtesy of Simone Davidson, The Pampered Chef
24 square wonton wrappers
1 tbsp vegetable oil
1 can (14 oz) artichoke hearts in water, drained & coarsely chopped
1 red bell pepper, diced
small bunch of fresh parsley, chopped
1 lemon
1/2 cup (2 oz) shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
1/2 cup (2 oz) grated fresh Parmesan cheese, divided
Preheat oven to 350°F.
Press one wonton wrapper into each cup of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Lightly spray wontons with vegetable oil using Kitchen Spritzer. Bake 6 minutes or until edges of wontons are light golden brown. Remove from oven to Stackable Cooling Rack; set aside, leaving wontons in pan.
Meanwhile, coarsely chop artichokes using Food Chopper; place in Classic Batter Bowl. Dice bell pepper using Chef’s Knife. Finely snip parsley using Kitchen Shears. Using Lemon Zester/Scorer, zest lemon to measure 1/2 teaspoon zest; finely snip zest using Kitchen Shears. Add bell pepper, parsley, lemon zest, mozzarella cheese, mayonnaise and garlic pressed with Garlic Press to batter bowl; mix well.
Using Deluxe Cheese Grater, grate Parmesan cheese. Add half of the Parmesan cheese to artichoke mixture; mix well using Small Mix ‘N Scraper(R). Using Small Scoop, fill each wonton cup with one rounded scoop of artichoke mixture; sprinkle with remaining Parmesan cheese.
Bake 8 minutes or until edges of wontons are golden brown and cheese is melted. Remove from pan; serve immediately.
Cook’s Tip: Wonton wrappers are paper-thin sheets of dough used to make filled wontons and egg rolls. They can be found in the produce section of most supermarkets.
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