Atichoke and Parmesan Filled Wonton Cups

A while back ago I volunteered at Gygi again. I have already written about this awesome store before, but I have to say again, if you live in Salt Lake City area, they have such fun cooking classes and they are the warmest and sweetest people!

The Chef for this night’s class 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 appetizer. 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. And one more great thing, I tried making them with crab meat instead of artichoke hearts, yum!

I have included my pictures and procedure here, but if you are interested in this entire recipe, please go to Kim’s page or send me an email, I will be more then happy to share it with you. 🙂

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.