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Associate.com - Share Your Recipe!

Recipe Name: Artichoke Triangles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 68

Ingredients:
2 Frozen artichokes hearts
1/4 Cup(s) All-Purpose Flour
1 Cup(s) Milk
1 Tablespoon(s) Butter or margarine
1 Teaspoon(s) Fresh lemon juice
1/2 Teaspoon(s) Salt
1/8 Teaspoon(s) Freshly ground pepper
1/8 Teaspoon(s) Nutmeg
1 Cup(s) Parmesan cheese, freshly
grated
1 Cup(s) Mozzarella cheese, shredded
20 Sheets phyllo dough
1/3 Cup(s) Butter or margarine, melted
3 Tablespoon(s) Italian bread crumbs
Directions:
From: suzy <suzy@gannett.infi.net> Date: Tue, 6 Aug 1996 18:51:26
-0400 (EDT) Recipe By : Ladie's Home Journal - Nov 1995 Cook
artichoke hearts according to package directions; drain. Pulse in
food processor until finely chopped. Whisk flour into milk in bowl.
Melt 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. Place all phyllo
sheets in a stack on work surface. With a sharp knife cut crosswise in
seven 2 1/2-inch wide stripes. Cover with plastic. Remove two stripes
and place one on top of the other. Place two level teaspoons of the
artichoke mixture on one end. Fold up around filling (flag-style)
forming into triangles. Transfer seam-side down (trimming if
necessary) to ungreased cookie sheet. Repeat until all triangles are
made. Butter tops and sides and sprinkle with bread crumbs. Heat oven
to 375 degrees. Bake 25-30 minutes or until golden brown. (Add 5
minutes if frozen). Makes 68 triangles. NOTES : Can be made ahead.
Place unbaked triangles on a cookie sheet. Cover and refrigerate
overnight or freeze up to 1 month. MC-Recipe Digest V1 #186 From the
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 52
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 7.4mg
Sodium: 120mg
Potassium: 16.7mg
Carbohydrates: 3.7g
Fiber: <1g
Sugar: <1g
Protein: 2.6g


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