I was introduced to a version of this recipe about 10 years ago and fell in love at first bite. You know I loove basil so of course I had to tweak it and add some of that! An herb from Heaven, in my opinion. I’ve tweaked it a few times and have settled upon my fave version!
I took these to a wine tasting party where the guests had to vote for the best wine and best appetizer. I was so excited that my artichoke wontons won the best app vote! (This helped ease the embarrassment for my wine not placing on the charts at all!)
Every time I’ve made them since they are quick to fly off the platter. I like to keep a batch in the freezer so that I can thaw and have a quick app ready to bring to an impromptu dinner or party. I’ve pigeonholed myself somewhat as “the girl with the yummy artichoke things”; see sometimes I have a new recipe I plan to try to take to a party but then I get the “you’re bringing the yummy artichoke things, right?” 😉 I promise that they will be the hit of your next get together!
50 servings 15 minutes prep time 10 minutes bake time
1 package wonton wrappers
4 packages Philadelphia cream cheese, softened
1 ½ cups Kraft grated parmesan cheese
2 – 14 oz. cans Reese artichoke hearts in water, drained and chopped
2 cloves garlic, minced
3 tablespoons chives
4 tablespoons dried Basil
Preheat oven to 375º.
Microwave cream cheese for 60 seconds, or until soft and place in a large bowl. Add eggs and whisk together until smooth.
Add diced artichokes, parmesan, basil, chives and diced garlic to cream cheese and egg mixture; mix thoroughly.
After you take the wontons out of the package, keep them folded in a wet paper towel and pull them out individually as you fill them; if they start to dry out they can start to crack.
Place a small amount of the artichoke mixture into the center of wonton wrapper (since it’s a little on the thick side I love using a melon baller; perfect portion and easy release).
Add some water to a small bowl, and before folding each wonton, wet your fingers and run them along the corners that you will fold. Something about getting the wonton wet brings out kind of a sticky texture that enables it to fold and remain sealed like a champ!
Pinch together the corners so they form little pouches. You can leave them like that, or I like to fold the standing corners down a little bit; don’t they kinda look like little Yoda’s? 😉 Line them up on 2 foiled baking sheets (hooray for no pan clean up!)
Top with a light sprinkling of Paprika.
Bake for about 10 minutes at 375º or until golden brown.
Do you have a signature recipe that your friends or family request? I’d love to hear about them in the comments! I’m not ashamed to borrow your signature ideas for my next party!