Artichoke Heart & Goat Cheese Wontons

Artichoke Heart & Goat Cheese Wontons Recipe

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Pat Campbell


I loved this recipe, hubby hated it. Had just moved, had not gotten aquainted with neighbors, no close relatives near. Sooo, I put recipe away, in folder, just now found it again. Most of friends and family, now that I am "back home", like this. You have to "kinda", like artichoke hearts and feta cheese. Quite simple to make, and pop them into the oven. Do not remember where I got recipe. I know it is my handwriting. Hopefully, someone will like these "wontons" as much as I do.


★★★★★ 1 vote

makes 40
15 Min
25 Min


  • 1 cup
    shredded, monterey jack cheese
  • 3/4 cup
    feta cheese, more or less, your choice
  • 1/2 cup
    ricotta cheese
  • 2
    garlic cloves, minced
  • 1
    six ounce jar marinated artichoke hearts, drained & chopped
  • 2 pkgs
    pot stickers, sui mai or wonton wrappers (40 wrappers)
  • 1/3 cup
    minced fresh parsley
  • ·
    olive oil
  • ·
    salt and pepper to taste

How to Make Artichoke Heart & Goat Cheese Wontons


  1. Combine all cheeses, garlic & parsley in bowl and mix well. Add artichoke and mix. Salt and pepper to taste.
  2. Place heaping TBS full of mixture in center of each pot sticker wrapper. Fold wrapper over filling diagonally. Moisten edges with water and press with fork to seal.
  3. Arrange on greased baking sheet. Brush with olive oil. Bake at 400 for 15-20 minutes or till crisp.
    (NOTE) Choose pot sticker wrappers for this recipe if possible, as they are thickest.

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About Artichoke Heart & Goat Cheese Wontons

Course/Dish: Vegetable Appetizers

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