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Artichoke Triangles Recipe

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This recipe for Artichoke Triangles, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Haegele
Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup finely chopped onion
1 Tbsp. olive oil or cooking oil
1 10oz. package frozen artichoke hearts, thawed drained and finely chopped.
1 egg
1 c. ricotta cheese
1 c. crumbled feta cheese (4 ounces)
2 Tbsp. fine dry bread crumbs.
2 Tbsp. snipped fresh dillweed or 2 tsp. dried dillweed
1 tsp. finely shredded lemon peel
11 sheets frozen phyllo dough, thawed
1/2 c. margarine or butter, melted
2

Directions:
Directions:
Cook onion in olive oil in a large skillet till tender but not brown. Add artichoke hearts. Cook uncovered, for 5 minutes or till liquid has evaporated. Remove from heat.
Beat egg in a large bowl. Add ricotta cheese and crumbled feta cheese. Mix well. Add artichoke mixture, crumbs, parsley, dillweed, and lemon peel. Mix well. Cover and chill about 1 hour.
Unroll thawed phyllo sheets. Cut lengthwise into fourths. Place one strip at a time on a flat work surface. Place a damp cloth over remaining sheets to keep them from drying out.
Brush phyllo strip with melted butter or margarine. Spoon 1 Tbsp. filling on the bottom left-hand corner. Fold right hand corner over filling, forming a triangle. Continue folding strip at right angles till the end of the strip is reached. Place triangle on ungreased baking sheet. Brush triangle with butter. Repeat with remaining phyllo strips and filling.
Bake in a 375 degree oven for 15 to 20 minutes or till triangles are golden brown.
Note: To freeze, wrap unbaked triangle in moisture- and vaporproof wrap; freeze for up to 2 months. Bake frozen triangles in 375 degree oven 20 to 25 minutes.

Number Of Servings:
Number Of Servings:
44

 

 

 

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