• Having the onion finely chopped is important in this recipe. It just blends better with the other ingredients.
• When I chop artichokes they always seem to have one top layer that is tough. I peel that off and throw it away. The top part of the leaf is the heart so I keep that. Then chop up small and set aside.
• The mushrooms will shrink when you saute them but it is still good to slice the mushrooms and then chop also.
• Heat the oil in a skillet to med heat. Add the onions and saute until translucent - about 10 minutes. Remove the onions and set aside.
• In the same skillet add the mushrooms and saute for about 10-15 minutes.
• Remove from the pan and set aside. If there is liquid in the pan - throw that away.
• In a large bowl add the onions, mushrooms, artichokes, black olives and salt and pepper.
• Pour over the Italian Dressing and toss well.
• This is the point where you can freeze the filling - if you are preparing way in advance. The filling will also keep very well, for at least 3 days, in the refrigerator.

To continue on ...

• Place the filling in the refrigerator until you are ready to stuff into the prepared pastry shells.
• Take the puff pastry shells out of the freezer and prepare according to the package directions.
• Sometimes, when baking, a couple of the shells tip over a bit. If this happens when you take them out of the oven, right away, push them upright with a fork.
• Let them cool.

To finalize the appetizer:

• Carefully take off the top shell lid.
• On a dinner plate divide the filling into 12 piles.  Fill each shell with the filling.
• If it overflows too much at the top then take a little bit more of the shell from the center.