Instructions: 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 1/2-inch 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 (flag-style)

forming into triangles. Transfer seam-side 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 25-30 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.

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