3 tablespoons butter
1 large (5 ounce) can artichoke hearts
1 (9 ounce) package cream cheese, diced
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2 tablespoons dried herbs
2 tablespoons olive oil
Using a sharp knife, slice each artichoke heart in half and slice into squares. In a small bowl, mix together the cream cheese, cornstarch, flour and herbs. Replace artichoke hearts with cheese slices.
Refrigerate artichoke mixture for 2 hours or until dough is firm.
Roll dumplings into rolls, place in a large bowl and cut into 1/2 inch slices. Heat olive oil in a small saucepan over medium heat.
Wrap with plastic wrap and refrigerate artichoke mixture 3 hours before serving. Serve with your favorite bread and vegetables.
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