Tiny Spicy Spinach Artichoke Bundles

In a coffee mug, mix the water and corn starch together and set aside with a pastry brush.

In a medium-sized mixing bowl, combine the artichokes, spinach, cream cheese, jack cheese, shredded parmesan, mayonnaise, black pepper, cayenne and garlic, if using.

Have ready a clean, dry cutting board or cookie sheet to lay the filled bundles on, then lay one won ton wrapper at a time in front of you and lightly brush about 1 inch of the corn starch water mixture around the edge. Drop 1 teaspoon of filling in the center and fold like a little triangle, then flop the tips over to make a ½ stop sign look, or do the easy thing and follow the folding directions for won tons on the back of almost every package!

When you are finished filling the little bundles, heat about ½ inch of canola oil in a medium-sized frying pan. The pan is ready when a little speck of won ton wrapper sizzles and quickly rises when dropped in. Fry about 10 bundles at a time, flipping with tongs when the first side is golden brown. When the other side is finished browning, transfer them to a paper-towel-lined platter and sprinkle with powdered parmesan. Serve. Makes about 40 bundles.

Note: the filling keeps in the fridge for a couple days and is also great for stuffing mushrooms or spread on little squares of toast and broiled. For a non-vegetarian version, you can add crumbled pepper bacon to the filling.