Artichoke Cheese Puffs 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-CHEESE PUFFS

Steps:

• Crush 4 crackers; place crumbs in shallow dish. Mix cheeses in medium bowl until blended; stir in artichokes.
• Roll cheese mixture into 32 balls, using about 2 tsp. cheese mixture for each. Coat evenly with cracker crumbs; place in shallow pan. Refrigerate 30 min.
• Heat oven to 350°F. Place remaining crackers in single layer on baking sheet; top each with 1 cheese ball.
• Bake 15 min. or until heated through.