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.
Here are our top 4 tried and tested recipes!
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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