Reader recipe exchange: Wild Rice and Artichoke Heart Tartlets

From Diane Packman of Creve Coeur: “I love to cook, but I do not serve heavy appetizers when I invite people over.  I don’t know why, but I think it’s because I want my guests to be hungry for my dinner. About 18 or 19 years ago, I had friends come join us for dinner who brought the most delicious appetizer.  I asked her for the recipe and it has been my ‘go to’ appetizer recipe ever since.  Thank you to my friend, Dina Rinder.”

Recipe: Wild Rice and Artichoke Heart Tartlets

  • 1 box of wild rice, cooked according to box directions 
  • 1 can or jar of artichoke hearts-chopped slightly
  • 1 cup of mayonnaise
  • 1 cup of grated or shredded parmesan cheese
  • 2 packages (15 count each) mini fillo shells – usually in the freezer section


  1. Preheat oven to 350 degrees.
  2. Place fillo shells in mini muffin tray or on a cookie sheet.
  3. Mix first four ingredients together.  
  4. Divide into the shells.  
  5. Bake until slightly brown and crispy.

The “Reader Recipe Exchange” is a monthly feature in the Jewish Light. To have one of your favorite recipes featured, email  [email protected].