[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]ARTICHOKE WONTON WRAPPERS[/title][fusion_text]Week of January 25th-29th 2016
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24 small wonton wrappers
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1 jar (12 ounce) quartered and marinated artichoke hearts, drained and chopped
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1/4 cup shredded Parmesan cheese
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1 garlic clove, minced
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1/4 cup sliced pitted black olives, chopped
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1/4 cup red bell pepper, chopped
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1/2 cup mayonnaise
Preheat oven to 350 degrees. In a medium-sized bowl, stir together the artichoke hearts, Parmesan cheese, garlic, black olives, red bell pepper, and mayonnaise until well combined. Set aside. Spray the cups in a mini muffin pan with oil. Then, gently press one wonton wrapper into each cup. Evenly fill the wonton wrappers with the artichoke mixture. Bake for 12-14 minutes or until the wonton wrappers are just browned and the artichoke mixture is bubbly. Serve warm.
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