Like our Buffalo Chick’n Cups, our Mini Artichoke Tarts use wonton wrappers as edible cups. These tarts are an update on a warm artichoke dip. However, because they are individual servings, there is no fear of people double dipping. You might want to double this recipe as people will devour these. These can be made ahead of time and left a room temperature before serving. You can also make the filling ahead of time and keep it covered in the refrigerator until you are ready to make the tarts. Then all you need to do it put the wrappers in the pan, fill and bake. While easy to make, these Mini Artichoke Tarts are a show stopper when served.

Note: make sure the wonton wrappers do not contain egg whites. You may need to go to an Asian grocery to get them.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 16

Ingredients:

Olive oil
16 vegan wonton wrappers
7 oz canned artichoke hearts, drained and rinsed
¼ cup shredded vegan cheddar cheese
4 oz vegan cream cheese, softened
1 TBL Dijon mustard
2 green onions, sliced, divided
½ cup bacony bits, divided (store-bought or homemade, we like the recipe from Happy Herbivore)

Directions

1. Preheat oven to 350F.

2. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups.

3. Put the artichoke hearts in a clean kitchen towel and twist the towel to get out as much liquid as you can. Really squeeze it and twist it. You want to get them as dry as possible. Remove the artichoke hearts from the towel and chop them up.

4. In a large bowl combine cheeses and mustard. Mix well.

5. Stir in the chopped artichoke hearts, one  green onion and ¼ cup of bacony bits. Mix well to evenly distribute the ingredients. Spoon the cheese mixture into each muffin cup, 1 TBL per cup. Lightly spray with non-stick cooking spray.

6. Bake until cheese mixture is set and edges of wrappers are lightly browned, about 12-15 minutes. Garnish with remaining green onion and bacony bits and serve.