Artichoke Triangles
Source of Recipe
Source: Ladies' Home Journal
List of Ingredients
2 packages (9 oz. each) frozen artichoke hearts
1/4 cup all-purpose flour
1 cup milk
1 tablespoon butter or margarine
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
20 sheets phyllo dough
1/3 cup butter or margarine, melted
3 tablespoons Italian-flavored bread crumbs
Recipe
1. Cook artichoke hearts according to package directions; drain. Pulse in food processor until finely chopped.
2. Whisk flour into milk in bowl. Melt the 1 tablespoon butter in large saucepan over medium heat; add milk mixture, whisking constantly, and cook, whisking, until mixture thickens and boils. Boil 1 minute. Remove from heat. Stir in lemon juice, salt, pepper and nutmeg. Stir in artichokes and cheeses.
3. Place all phyllo sheets in one stack on work surface. With sharp knife, cut crosswise into 2-1/2-inch-wide strips. Cover top with plastic wrap. Remove 2 strips and place one on top of the other. Place 2 level teaspoons of the artichoke mixture on one end. Fold up around filling (flag-style) to form triangles. Transfer, seam side down (trimming end if necessary), to ungreased cookie sheet. Repeat process with remaining phyllo and remaining filling. Brush tops and sides of triangles with the 1/3 cup melted butter and sprinkle lightly with crumbs. Heat oven to 375 degrees F. Bake 25 to 30 minutes or until golden brown. Makes 68 triangles.
Make-Ahead Tip: To make triangles ahead, place unbaked triangles on a cookie sheet. Cover and refrigerate overnight, or freeze up to 1 month. Bake at 375 degrees F. for 30 to 35 minutes or until golden brown.
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