Artichoke Stuffed Puff Pastry and Broomsticks
VegetarianPreparation Time: 20 min
Cooking Time: 30 min
Serves 6-8
INGREDIENTS
- 1 can Reese Large Artichokes (6-8 whole artichokes)
- 4 tbsp chopped herbs, such as parsley, sage, and thyme
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp grated parmesan cheese
- 3 tbsp grated gouda cheese
- 1 sheet puff pastry, thawed
- 1 beaten egg
DESCRIPTION
You must be a broom because you just swept us off our feet! Stuffed with Reese’s Hearty Large Artichoke Hearts and wrapped in flaky puffed pastry, these Savory Artichoke Puff Pastry Witches Hats & Easy Artichoke Broomsticks will leave you flying with flavor.
DIRECTIONS
1. Preheat the oven to 400° F and line a sheet tray with parchment paper.
2. Drain the artichokes from their liquid and pat them dry. Trim the stems off of them so that they can sit flat and gently pry the leaves open slightly.
3. In a small bowl, combine herbs, garlic powder, salt, and pepper.3. In a small bowl, combine herbs, garlic powder, salt, and pepper.
4. In another small bowl, combine parmesan and gouda cheeses.
5. Stuff the leaves of each artichoke with the herb mixture and the cheese.
6. Roll out the sheet of puff pastry. Cut as many 2” circles as you have artichokes out of half of the sheet of puff pastry and place them on the prepared sheet pan. Cut the rest of the puff pastry into long strips about 1/2” thick.
7. Set each artichoke on top of each circle and spear with a toothpick through the center to stabilize. Wrap a long strip of puff pastry up and around each artichoke in a cone shape.
8. Brush each puff pastry with the beaten egg and bake for 20-25 minutes, until the puff pastry is deeply golden brown. Serve warm.
Recipe Creator: Anna Ramiz
2. Drain the artichokes from their liquid and pat them dry. Trim the stems off of them so that they can sit flat and gently pry the leaves open slightly.
3. In a small bowl, combine herbs, garlic powder, salt, and pepper.3. In a small bowl, combine herbs, garlic powder, salt, and pepper.
4. In another small bowl, combine parmesan and gouda cheeses.
5. Stuff the leaves of each artichoke with the herb mixture and the cheese.
6. Roll out the sheet of puff pastry. Cut as many 2” circles as you have artichokes out of half of the sheet of puff pastry and place them on the prepared sheet pan. Cut the rest of the puff pastry into long strips about 1/2” thick.
7. Set each artichoke on top of each circle and spear with a toothpick through the center to stabilize. Wrap a long strip of puff pastry up and around each artichoke in a cone shape.
8. Brush each puff pastry with the beaten egg and bake for 20-25 minutes, until the puff pastry is deeply golden brown. Serve warm.
Recipe Creator: Anna Ramiz