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+ servings
Baked Artichoke Wontons

Artichoke Wontons

Published by: Lydia
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins


  • 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
  • 4 eggs
  • 2 cloves garlic minced
  • tablespoons chives
  • 4 tablespoons dried Basil
  • Paprika


  • 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.
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