1 (15 ounce) can artichoke hearts
1 (8 ounce) package cream cheese, softened
1 egg
1 tablespoon chopped fresh parsley
1 cup diced onion
1/2 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
In a medium bowl, mix artichoke hearts, cream cheese, egg, parsley and onion. Carefully roll into little patties. Serve in bowls.
Preheat oven to 350 degrees F (175 degrees C).
Prepare Artichoke Dip according to package directions.
Return Artichoke hearts to medium bowl of ice cream maker. Cover; cover; freeze until set. Drain; peel. Stir in cream cheese and Parmesan cheese. Chill until firm. Cut into squares.
Spread around the edge of a large baking sheet. Layer with cheese mixture; sprinkle with grated Parmesan cheese.
Bake in preheated oven for 20 minutes. Remove from oven and let stand 15 minutes; brush with egg yolks. Immediately dip patties in egg yolk mixture and place on baking sheet.
Bake about 40 minutes, until crisp. Cool completely; serve hot.