Artichoke Parmesan Turnovers Recipes

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. 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-PARMESAN TURNOVERS

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.

ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS

Steps:

• For the artichokes: Preheat the oven to 475 degrees F. Cut the lemons in half and squeeze the juice into a bowl. Add water.
• Trim the top 1 inch off the tops of the artichokes. Use kitchen shears to trim the pointy edges off the leaves. Trim the ends of the artichokes. Cut the artichokes in half through the centers. Use a spoon to scoop out the fuzzy chokes and the purple leaves. Place the artichokes in the lemon water as you work to prevent them from browning.
• Shake off the water from the artichokes and place, cut-sides down, in a small baking dish coated with cooking spray. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Bake until the artichokes are tender, 25 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet. Add the panko and cook until toasted, about 2 minutes. Remove to a small bowl and let stand until room temperature, about 10 minutes. Stir in the lemon zest, Parmesan and parsley.
• Make the lemon-garlic aioli: Stir together the mayonnaise, lemon juice and garlic in a small bowl. Season with salt and pepper.
• To serve, turn over the artichokes and sprinkle with the panko mixture, stuffing some between the leaves. Drizzle or dip with the aioli.