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Artichoke Turnovers

Ingredients

  • 4 tablespoons unsalted butter
  • 1 large shallot, minced
  • 2 teaspoons minced garlic (from 3 small cloves)
  • 3 tablespoons all-purpose flour, plus more for surface
  • ½ cup dry white wine
  • ½ cup whole milk, warmed
  • ½ cup homemade or store-bought low-sodium chicken stock, warmed
  • + 10 more ingredients
    • Coarse salt and freshly ground pepper
    • Pinch of cayenne pepper
    • 1 pound frozen artichoke hearts, thawed and chopped (3 cups)
    • ½ cup finely grated Parmesan cheese (1 ounce)
    • ½ cup finely grated Pecorino Romano cheese (1 ounce)
    • 1 tablespoon finely chopped fresh thyme
    • 1 ½ teaspoons finely grated lemon zest
    • 1 teaspoon Dijon mustard
    • 2 packages (14 ounces each) frozen puff pastry, thawed
    • 1 large egg, lightly beaten for egg wash

Directions Step 1Melt 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 ...

View full recipe at SpringPad

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