Yesterday I volunteered at Gygi again. This time the teacher was Kim Warren, and many yummy foods were cooked! Roasted asparagus, Hollandaise sauce, Italian style chicken Cordon Bleu, Filet Mignon...but my favorite was the simple but genius appetizer, warm artichoke and parmesan filled Wonton cups.
Kim is a really cool and relaxed person so it was fun to work with her. For me a huge plus was that I basically got to make this. She was around the whole time, available for questions, but I love that she had faith in us to really do stuff. At one point I thought I over-salted them, but she was so cool and calm about it, it helped me not to freak out. I thought I just messed up the whole appetizer for a huge and important group of people! But, in the end they turned out perfect. I tend to overreact. I am not overreacting though, when I say these are awesome!
Artichoke and Parmesan Filled Wonton Cups
by Kim Warren
1 package fresh square Wonton Wraps
1 14 oz can Artichoke Hearts (not marinated), and quartered
1/2 cup freshly grated Parmesan Cheese, plus more for topping
1 cup Mayonnaise
1 cup Sour Cream
1 small Shallot, finely minced
1 Garlic cloves, finely minced or pressed
1/4 t. Tabasco sauce
Salt and Pepper to taste
Preheat the oven to 400 degrees
Place one wonton skin in each cup of 2 mini muffin pans and gently press to form a cup. Bake 5-7 minutes until just starting to turn pale golden color. Remove from oven and alow to cool a bit.
In a food processor with steel blade attached combine artichoke hearts, 1/2 cup parmesan cheese, mayonnaise, sour cream, shallot, garlic and Tabasco sauce.
Process on pulse setting until combined but small chunks of artichoke remain.
Spoon about 1 T. artichoke mixture into each wonton cup then top with more freshly grated parmesan cheese.
Return to the oven and bake until cups turn nicely golden brown and warmed through.
Carefully remove to serving platter and serve warm at room temperature.
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