Artichoke Turnovers Recipe

Name: Artichoke Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 large shallot, minced; 3 small cloves garlic, minced; 1/2 cup dry white win; 1/2 cup whole milk, warmed; 1/2 cup low sodium chicken stock, warmed; 1 pinch coarse salt and freshly ground pepper; 1 pinch cayenne pepper; 1 pound frozen artichoke hearts, thawed and chopped; 1/2 cup finely grated parmesan cheese (1 oz); 1/2 cup finely grated pecorino romano cheese (1 oz); 1 tablespoon finely chopped fresh thyme; 1 1/2 teaspoons finely grated lemon zest; 1 teaspoon Dijon mustard; 2 package frozen puff pastry, thawed (14 oz each); 1 large egg, beaten for egg wash

Servings: persons

4 tablespoons unsalted butter
1 large shallot, minced
3 small cloves garlic, minced
1/2 cup dry white win
1/2 cup whole milk, warmed
1/2 cup low sodium chicken stock, warmed
1 pinch coarse salt and freshly ground pepper
1 pinch cayenne pepper
1 pound frozen artichoke hearts, thawed and chopped
1/2 cup finely grated parmesan cheese (1 oz)
1/2 cup finely grated pecorino romano cheese (1 oz)
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
2 package frozen puff pastry, thawed (14 oz each)
1 large egg, beaten for egg wash

1
["Melt butter in 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 boil. Season with salt, pepper and 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 over to 400 degrees. Roll out puff pastry to a 1/8"" thickness on a lightly floured surface. Cut into 40 3""x3"" squares (you will have pastry left over).", "Arrange 1 tbs. artichoke mixture in center of each square. Brush 2 perpendicular edges with egg wash, pressing to seal. Brush 1 corner of a 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.", "Unbaked turnovers can be frozen for up to 3 days."]

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 large shallot, minced, 3 small cloves garlic, minced, 1/2 cup dry white win, and more.

Yes, Artichoke Turnovers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Turnovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions