"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Cheesy Artichoke Triangles Recipe

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This recipe for Cheesy Artichoke Triangles, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Rich
Added: Friday, December 28, 2007


2-8 oz. rolls refrigerated crescent roll dough
16 oz. cream cheese, softened
1 C. fresh Parmesan cheese, grated, divided
2 eggs, beaten
2 tsp. lemon pepper, divided
14 oz. artichoke hearts in water; drained and chopped
1 garlic clove, minced
2 plum tomatoes
2 Tbsp. snipped parsley

Preheat oven to 375.
Unroll crescent rolls onto a bar pan or cookie sheet. Flatten and seal perforations. Bake for 10-12 minutes.
In a bowl, microwave cream cheese on high for 60 seconds.
Add 1/2 C. Parmesan cheese to the cream cheese.
Add eggs and 1 tsp. lemon pepper blend well.
Drain and chop artichokes, stir artichokes and garlic into cheese mixture and mix well.
Spread artichoke mixture evenly over partially baked crust.
Thinly slice tomatoes and arrange on top of filling.
Combine parsley, remaining Parmesan cheese and lemon pepper mix well.
Sprinkle mixture evenly over filing.
Bake for 25-35 minutes. Allow to cool about 10 minutes.
Cut into 12 squares and cut each square in half diagonally to make triangles.

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