Artichoke Puffs

L'Antro dell'Alchimista
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Artichoke Puffs Recipe
8
390
45

A great way to celebrate the onset of spring, these puff pastries encase a tapenade-like paste made with artichokes, cheese, parsley, garlic and tomatoes. Don't be intimidated by preparing these thistles — simply slice off the tops, remove the small petals at the base, cut the tips of the remaining petals and cut off the excess stem before boiling them. Artichokes are at their peak from March through May, but you can go ahead a swap out water-packed, canned ones any time of year.

Ingredients

  • 4 artichokes
  • 1/2 lemon
  • 50 grams parmesan cheese (grated)
  • 1 bunch parsley (chopped)
  • 1 garlic clove (peeled and minced)
  • 120 milliliters extra-virgin olive oil
  • 5 cherry tomatoes (dried)
  • 1 roll (ready-made puff pastry)

Directions

  1. Cook the artichokes in boiling water with a drop of lemon juice until soft and tender.
  2. Add to a blender along with the cheese, parsley, garlic, oil, and tomatoes. Grind into a paste.
  3. Preheat the oven to 180 degrees Celsius.
  4. Unroll the pastry, spread with the paste, and cut into diamond shapes.
  5. Place on a parchment paper-lined baking tray and bake for 13 minutes.
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NutritionView more

390Calories
Sodium16%DV380mg
Fat48%DV31g
Protein20%DV10g
Carbs8%DV23g
Fiber36%DV9g

PER SERVING *

Calories390Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat6g30%
Trans Fat
Cholesterol10mg3%
Sodium380mg16%
Potassium670mg19%
Protein10g20%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber9g36%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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