Preheat oven to 350°F (175°C).

Drain the artichoke hearts thoroughly in a colander, then pat dry with paper towels to remove excess liquid.

Place the drained artichoke hearts in a food processor and pulse about 4 times until the artichokes are finely chopped. (If you don't have a food processor, finely chop the artichokes by hand.)

Add the Parmesan cheese, garlic salt, and softened cream cheese to the food processor. Pulse 2–3 times until the mixture is evenly combined and scoopable.

Arrange the mini phyllo shells in a single layer on a baking sheet.

Divide the artichoke mixture evenly among the phyllo shells, spooning the filling into each shell.

Bake for 15–20 minutes, until the filling is heated through and lightly golden on top. Let cool a few minutes before serving.