Thursday, October 21, 2010

Artichoke and Parmesan Pastries

2 slices bacon
1 jar (6.5-ounce) CARA MIA Marinated Artichoke Hearts
1 teaspoon minced garlic
1/4 cup freshly grated Parmesan cheese
2 tablespoons thinly sliced green onion
1 package (15 shells) frozen baked mini phyllo shells

Directions:
Fry bacon until crisp and drain; set aside. Drain artichoke hearts, thoroughly; turn into food processor, and process with garlic and cheese, until chopped fine. Transfer to bowl; crumble bacon and stir in along with green onions. Divide and spoon filling into shells. Bake in preheated oven at 375°F for 8 to 12 minutes until filling is set and phyllo is golden. Serve hot or cold.

Makes 15 appetizers

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About Me

Cara Mia
Cara Mia brand was started by an artichoke grower co-op in 1955, in the “artichoke capital” of the world, Castroville, CA. The co-op opened as a freezer operator with the intent of providing consumers another means to enjoy the edible thistle all year around. The venture proved so successful that a marinating line was added in 1958. Soon sales of the marinated produce far surpassed the frozen line as consumers enjoyed the proprietary marinade that dressed the tender leaves. The Borges Group acquired Cara Mia and its proprietary spice mix/marinade recipe in 2001. Today Cara Mia is the #1 selling brand of marinated artichokes. Look for them, and the other Cara Mia marinated vegetable items, in the Produce Dept.
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