Best Artichoke Parmesan Turnovers 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-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
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
ROASTED ARTICHOKES WITH PARMESAN BREADCRUMBS
Artichokes were one of those vegetables that really intimidated me. They just seemed so hard to prepare. But, once you get the hang of it, it's really easy. I like to serve mine with a lemon-garlic aioli for dipping.
Provided by Kardea Brown
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
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.
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Ingredients
The ingredients for artichoke parmesan turnovers recipes are easy to find and can be customized to your liking. Some of the basic ingredients include:For the Filling
- 1 can of artichoke hearts (drained and chopped)
- 1 cup of grated parmesan cheese
- 1/2 cup of chopped onion
- 1/4 cup of chopped fresh parsley
- 1/4 cup of mayonnaise
- 1 teaspoon of garlic powder
- A pinch of salt and pepper
For the Pastry
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter (cut into small pieces)
- 1/4 cup of cold water
Preparation
Making artichoke parmesan turnovers is a breeze, and it only requires a few simple steps. Here's how to prepare this delicious recipe:For the Filling
- In a medium bowl, mix the chopped artichoke hearts, grated parmesan cheese, chopped onion, fresh parsley, mayonnaise, garlic powder, salt, and pepper. Stir well until all ingredients are well combined.
- Chill the filling for at least 30 minutes before using.
For the Pastry
- In a large bowl, mix the flour and salt until combined.
- Add the cold butter and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the cold water and mix until the dough comes together.
- Divide the dough into four equal pieces and shape each into a disk.
- Wrap the disks in plastic wrap and chill for at least 30 minutes or overnight.
Assembly
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out each piece of dough into a 10-inch circle.
- Cut each circle into 4 equal parts to get 16 equal triangles.
- Place a tablespoon of filling in the center of each triangle.
- Roll the triangle up from the wide end to the narrow end, sealing the edges as you go.
- Place the turnovers on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown.
- Serve immediately and enjoy!