In a small mixing bowl, combine the Parmesan, mayonnaise and garlic powder, mixing well. Stir in the Monterey Jack cheese and the artichokes. Mixture can be used at once or refrigerated, covered for up to 24 hours.
Preheat oven to 350° and spray two 12-cup mini muffin pans (or one and plan on baking twice) with nonstick cooking spray. Press 1 won ton wrapper into each muffin cup, gently pushing down and folding in the sides/points a bit.
Bake in preheated oven for about 5-7 minutes, or until edges are golden brown. Wrappers may be used at once, or stored (once cooled) in a tightly covered container at room temp for up to 24 hours; replace in muffin pan before proceeding with filling.
Fill each cup with 1 heaping teaspoon of artichoke mixture. Bake until golden brown, 5-8 minutes. Garnish with chives (if desired) and serve warm.
Notes
This recipe was used with permission from Eliza Cross at Happy Simple Living.