Canned artichoke hearts make this appetizer super-easy to prepare. PREP: 30 minutes COOK: 6 to 9 minutes MAKES: 36 INGREDIENTS 4 oz. Fresh Thyme Neufchâtel cheese 1 Tbsp. Fresh Thyme plain Greek nonfat yogurt ¼ tsp. Fresh Thyme garlic powder ¼ tsp. onion salt ½ cup marinated artichoke hearts, drained ½ cup frozen loose-packed spinach, thawed and squeezed dry ¼ cup grated Parmigiano-Reggiano cheese, plus additional for sprinkling 2 Tbsp. finely chopped sun-dried tomatoes, drained of oil 36 wonton wraps Fresh Thyme garlic olive oil cooking spray INSTRUCTIONS 1. Preheat oven to 375˚F. Line two baking sheets with parchment paper; set aside. 2. In a medium bowl, combine Neufchâtel cheese, yogurt, garlic powder, and onion salt. 3. For filling, finely chop artichoke hearts and spinach. Stir artichokes, spinach, ¼ cup Parmigiano-Reggiano cheese, and sun-dried tomatoes into Neufchâtel cheese mixture. 4. To assemble, spoon 1½ tsp. filling onto the centers of each of six wonton wraps. Lightly moisten edges of wonton wraps with water; fold Artichoke-Spinach Bites in half to form triangles to enclose filling. Press edges together to seal. Cover with slightly damp paper towels while assembling remaining bites. 5. Lightly spray tops of filled bites with cooking spray. Sprinkle with additional Parmigiano- Reggiano cheese. Place on prepared baking sheets. Bake for 6 to 9 minutes or until lightly golden and crisp. Serve warm. Each bite contains: 52 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 4 mg cholesterol, 104 mg sodium, 5 g carbohydrates, 0 g fiber, 0 g sugar, 2 g protein. Daily values: 1% vitamin A, 0% vitamin C, 2% calcium, 2% iron. how to prepare an artichoke Cut top & snip leaves Use a large knife to cut off the top portion of the artichoke. Use kitchen shears to snip ends of prickly leaves. Rub the juice of a halved lemon on cuts to prevent discoloration. 1 Cut stem or not? If you want the artichoke to stand, cut the stem close to the base. Otherwise, trim 1⁄2 inch off the end and peel stem until inner white appears. 2 This tasty member of the thistle family is easy to prepare following these steps. Boil, steam, or roast Regardless of which cooking method you use, artichokes are done when a leaf can be easily pulled off the head, typically about 30 minutes depending on size. 4 Remove the inedible choke, if desired Spread open the bud to get to the choke (the immature thistle bloom, which is fuzzy and often purple). Use a melon baller or spoon to scrape it out. Or leave the choke as is for cooking, then remind guests not to eat it. 3 cut cut remove 004-005 Artichokes_02.11.indd 5 2/11/19 4:28 PM