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Artichoke Parmesan Empanadas - Jill Prince

Recipe

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My personal favorite appetizer.

Ingredients

  • 1 tub shredded Parmesan cheese
  • 14 oz artichoke hearts in brine, not marinated, drained and chopped
  • 2 cloves minced garlic
  • .75 cup good quality mayonnaise
  • 3.5 loaves of soft white bread

Steps

  1. Mix together all ingredients except the bread. The mixture should be moist. Put a scant tsp of mixture in the center of each slice of bread and crimp with a crescent shaped tool. Preheat oven to 425F and arrange empanadas on a baking sheet. Brush with melted butter and minced garlic and bake for 12 minutes.
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