Reviewed: Feb. 4, 2009

The artichoke mixture was really tasty, but for some reason my wonton cups didn't crisp right. I definately suggest greasing both sides because I feel that is what makes them cook up crispy. If the wonton cups would have been crispy it would have been perfect!

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Chelsea

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Reviewed: May 7, 2008

These were okay. I took them to a party. They seemed a little greasy to me.

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KATHICOOKS

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Madison, Alabama, USA

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Reviewed: Dec. 16, 2007

I have to give these a "2". I was hoping they would be really good but only a few were tried during my recent party and the rest were thrown out at the end of the evening. It was easy to see why - the wonton cups had a very floury taste to them, and although they were crisp and brown the cheese in the artichoke filling wasn't melted at all. I had some filling leftover that I heated up the next day and used as dip and it was quite nice, but in the wonton cups it didn't work at all.

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AMBERLE3

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 31, 2007

I thought this was very tasty and I'll definately make this again. I didn't have a mini muffin pan so I used the regular size that you'd use for cupcakes. It worked just fine and they still looked very elegant. I also added chopped spinach ( found in the freezer section-make sure you thaw and squeeze out all liquid) to my second batch. These went much faster than the plain ones. I also skipped the cooking spray. The wontons I buy have a light flour coating on one side that I place on the pan side. I haven't had a problem with them sticking yet. This is a quick and simple recipe that is a nice change from the usual chips and dip. It's a keeper!!

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SheilaR-N

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Reviewed: Jun. 3, 2007

These wontons were really tasty. I ended up putting the artichokes in my food chopper to avoid large clumps of artichokes. I had a hard time keeping my wonton wrappers from collapsing in my muffin tins, so having smaller clumps really helped with fitting the mixture in. I also added a packaged of frozen chopped spinach which made them even better! If i make this again, i will use nonfat cheese and mayo. It is very heavy, but very tasty.

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xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: May 20, 2007

The filing was a tad greasy for the wontons, so next time I will follow the advice of the other reviewers and use some lighter alternatives. The wontons are a great idea a friend of mine has been doing for years. I never liked the dark brown pointed edges. I used an average round cookie cutter (3" maybe?) on the wontons and they were the PERFECT size to fit into the mini-muffin pans. They looked gorgeous...

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Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 8, 2007

I tested this recipe for a bridal shower and we will definitely be using it for the party. I followed another reviewer's suggestion and used 1/2 light mayo and 1/2 cream cheese. I also trimmed the square wonton wrappers about 1/2" on two sides to make smaller cups.

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firefly443

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Reviewed: Apr. 9, 2007

This recipe is wonderful! My only change is to take the amount of mayo and halve it, substituting plain yogurt for the other half. A little healthier and nobody can taste the difference. My wonton wrappers took a little longer to brown than directions stated. The cups are gooey and delicious! Thanks!

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MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Feb. 17, 2007

Very easy and looks fancy!

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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Feb. 6, 2007

These were great. I filled up my small muffin tins hours before the party and baked and served at the party and they were hugely successful. The filling could also make a great hot artichoke dip.

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TEAMDUNLAP

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Reviewed: Feb. 4, 2007

Very good. Went over well at my party. I will make these again but substitute half of the mayo with cream cheese. I also added a pinch of red pepper flakes. Very easy to make. They reheat well and still taste great the next day!!

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Gina

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 2, 2007

A great recipe... There were no leftovers!

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Lacey

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Dec. 17, 2006

This recipe is quick and easy and great tasting. I made a double batch the first time and took to a party. There were no leftovers. The filling itself would be great place in a baking dish and heat and use as a dip with crackers or on toast. I'll definitely keep this one and use it again.

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