(2) 6-ounce cans artichoke hearts, drained, chopped
2 tablespoons butter, melted
2 cloves garlic, peeled, minced
1 package puff pastry squares
1 package cream cheese, softened
1 cup sour cream
2 tablespoons fresh parsley, chopped
3 tablespoons lime juice
3 tablespoons parmesan, shredded
Salt and Pepper
Preheat oven to 350 degrees. Unroll puff pastry dough. Cut puff pastry into 2-inch squares. Place each puff pastry square on a parchment lined baking sheet. Brush each square with the melted butter. Bake puff pastry until golden brown, about 5 minutes. Set aside to cool. In a medium saucepan, blanch spinach in hot water until soft. Drain spinach thoroughly until dry. Set aside. In a mixing bowl combine artichokes, spinach, garlic, cream cheese, sour cream, parsley, lemon juice and salt and pepper. To assemble - place spinach mixture on each puff pastry square. Sprinkle with additional parmesan. Serve.
