Recipe - Artichoke Triangles

2 pack Frozen artichokes hearts
One fourth cup Allpurpose flour
1 cup Milk
1 tablespoon Butter or margarine
1 teaspoon Fresh lemon juice
One half teaspoon Salt
1/8 teaspoon Freshly ground pepper
1/8 teaspoon Nutmeg
1 cup Parmesan cheese; freshly
grated
1 cup Mozzarella cheese; shredded
20 Sheets phyllo dough
1/3 cup Butter or margarine; melted
3 tablespoon Italian bread crumbs

From: suzy suzy@gannett.infi.net

Date: Tue, 6 Aug 1996 18:51:26 0400 (EDT)
Recipe By : Ladie's Home Journal Nov 1995

1. Cook artichoke hearts according to package directions; drain. Pulse in
food processor until finely chopped.

2. 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.

3. Place all phyllo sheets in a stack on work surface. With a sharp knife
cut crosswise in seven 2 1/2inch 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 (flagstyle)
forming into triangles. Transfer seamside down (trimming if necessary) to
ungreased cookie sheet. Repeat until all triangles are made. Butter tops
and sides and sprinkle with bread crumbs.

4. Heat oven to 375 degrees. Bake 2530 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.

MCRecipe Digest V1 #186

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.