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Artichoke Cornucopia Appetizers

1 (14-ounce) can artichoke hearts, drained, quartered (not marinated)
1/4 cup Dijon mustard

2 tablespoons freshly grated Parmesan cheese
16 deli sliced Muenster cheese
16 slices large rounds thin-sliced hard salami

1. In a medium bowl, mix together the quartered artichokes, mustard and Parmesan cheese.
2. Wrap 1 cheese slice and 1 salami slice around each artichoke quarter to resemble a cornucopia. Secure with wooden picks.
3. Place on a serving tray and cover with plastic wrap; refrigerate until ready to serve.

Makes 16 servings.