Fish Free Gluten Free Artichoke Antipasto Cups
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Learn more →Ingredients
6 servings
For the cups
- 12 gluten free phyllo cups (mini shells, such as athens brand gf variety or similar)
For the filling
- 1 can (14 oz) artichoke hearts in water, drained and roughly chopped
- ½ cup roasted red peppers, drained and finely diced
- ⅓ cup pitted kalamata olives, roughly chopped
- ¼ cup sun-dried tomatoes in oil, drained and finely chopped
- ¼ cup fresh parsley, finely chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- salt and pepper, to taste
For serving
- ¼ cup shaved parmesan, for serving (optional)
Can be omittedshaved parmesan
- fresh basil leaves, torn, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Arrange the gluten free phyllo cups on a baking sheet in a single layer.
- 2
In a mixing bowl, combine the chopped artichoke hearts, roasted red peppers, Kalamata olives, sun-dried tomatoes, and parsley. Drizzle with the olive oil and red wine vinegar, then add the dried oregano and crushed red pepper flakes. Stir until everything is evenly coated, then season with salt and pepper to taste.
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