Best 4 Artichoke Turnovers Recipes
Indulge in a culinary delight with our delectable Artichoke Turnovers, a symphony of flavors that blend the richness of artichokes, the savoriness of cheese, and the golden crispiness of puff pastry. These turnovers are not just a meal; they're an experience, transporting you to a realm of culinary bliss. Discover two enticing variations: the classic Artichoke Turnovers, bursting with a creamy artichoke filling, and the savory Spinach and Artichoke Turnovers, where spinach and artichokes unite in a harmonious embrace. Both recipes are meticulously crafted to ensure flaky, golden pastry that crumbles at the touch and a filling that's bursting with flavor. Whether you're hosting a brunch, seeking a delightful appetizer, or simply craving a satisfying meal, our Artichoke Turnovers will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE TURNOVERS
A warm, cheesy artichoke filling is at the heart of these puff pastry pockets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h20m
Yield Makes 40
Number Of Ingredients 17
Steps:
- Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 teaspoon salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
- Preheat oven to 400 degrees. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).
- Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
- Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.
ARTICHOKE TURNOVERS
Steps:
- Melt butter in a small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour, and cook, stirring constantly, for 2 minutes. Add wine, and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to a boil. Season with 1 teaspoon salt, some pepper, and the cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest, and mustard. Let cool completely. Refrigerate until ready to use.
- Preheat oven to 400 degrees F. Roll out puff pastry to a 1/8-inch thickness on a lightly floured surface. Cut into forty 3-inch squares (you will have pastry left over).
- Arrange 1 tablespoon artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, and fold over to form a triangle with remaining edges, pressing to seal. Brush 1 corner of triangle with egg wash and join it to the opposite point. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
- Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
ARTICHOKE-PARMESAN TURNOVERS
Make and share this Artichoke-Parmesan Turnovers recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 1h5m
Yield 30 turnovers
Number Of Ingredients 10
Steps:
- ROASTED APPLE AIOLI: Preheat oven to 350°F Bake apple in a foil covered dish for 30 minutes or until soft. Remove core and scoop out flesh. Mash with mayo and vinegar.
- TURNOVERS: Preheat oven to 350°F Pulse turnover ingredients (except puff pastry and egg) in a food processor until blended but still chunky.
- Roll one sheet of puff pastry into a 12 x 12 inch square. Cut into 15 3-inch circles. Repeat with other sheet.
- Spoon 1 teaspoon of filling onto each piece of pastry. Fold in half, press the edges with a fork to seal.
- Place on a greased baking sheet. Brush each turnover with beaten egg.
- Bake for 15 minutes or until golden.
- Serve with aioli.
Nutrition Facts : Calories 147.7, Fat 10.2, SaturatedFat 2.7, Cholesterol 12.7, Sodium 182.6, Carbohydrate 11.8, Fiber 1.1, Sugar 1.3, Protein 2.9
ARTICHOKE TURNOVERS
Categories Vegetable Bake Vegetarian Appetizer
Number Of Ingredients 16
Steps:
- Melt butter in small saucepan over medium heat. Cook shallot and garlic for 1 minute. Add flour and cook, stirring constantly, for 2 minutes. Add wine and cook until reduced by half, about 2 minutes. Whisk in milk and stock. Bring to boil. Season with salt, pepper and cayenne. Simmer until thickened, about 2 minutes. Remove from heat, and stir in artichoke hearts, cheeses, thyme, zest and mustard. Let cool completely. Refrigerate until ready to use.
- Preheat over to 400 degrees. Roll out puff pastry to a 1/8" thickness on a lightly floured surface. Cut into 40 3"x3" squares (you will have pastry left over).
- Arrange 1 tbs. artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, pressing to seal. Brush 1 corner of a triangle with egg wash and join it to the opposite point. Transfer to a parchment lined baking sheet. Repeat with remaining dough and filling. Refrigerate or freeze until firm, 30 minutes to 1 hour.
- Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.
- Unbaked turnovers can be frozen for up to 3 days.
Tips:
- Use fresh artichokes: Fresh artichokes have a sweeter, more delicate flavor than canned or frozen artichokes. If you can't find fresh artichokes, use canned or frozen artichokes that have been packed in water, not oil.
- Trim the artichokes properly: To trim the artichokes, cut off the stem and the top inch or two of the leaves. Then, use a spoon to scoop out the fuzzy choke from the center of the artichoke.
- Cook the artichokes until they are tender: Artichokes should be cooked until they are tender but still have a slight bite to them. You can cook the artichokes in boiling water, in a steamer, or in the microwave.
- Use a variety of cheeses: The cheese filling for the turnovers can be made with a variety of different cheeses. Some popular choices include Parmesan, mozzarella, ricotta, and cheddar cheese.
- Season the turnovers well: Season the turnover filling with salt, pepper, and other herbs and spices to taste.
- Bake the turnovers until they are golden brown: Bake the turnovers in a preheated oven until they are golden brown and the cheese is melted and bubbly.
Conclusion:
Artichoke turnovers are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a light lunch or dinner. With a few simple tips, you can make artichoke turnovers that are sure to impress your friends and family.
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