Artichoke Turnovers

I love having fun appetizers that can be on-hand at all times!  I always have cheese available (if not, there is *definitely* something wrong with me!), but sometimes a real appetizer is great to have around for last-minute guests, busy weekends, or something fantastic to bring to a party.  I love these because they go well with champagne or cocktails, and they freeze well, so they can be made well in advance. These are the perfect appetizers to have for spring gatherings, since artichokes are such an early spring/summer vegetable! Enjoy!

Artichoke Turnovers

From Martha Stewart Living, Dec 2010
Makes 40

4 tablespoons unsalted butter
1 large shallot, minced
2 teaspoons minced garlic (from 3 small cloves)
3 tablespoons all-purpose flour, plus more for surface
1/2 cup dry white wine
1/2 cup 2% milk, warmed
1/2 cup homemade or store-bought low-sodium chicken stock, warmed
Coarse salt and freshly ground pepper
Pinch of cayenne pepper
1 pound frozen artichoke hearts, thawed and chopped (3 cups)
1/2 cup finely grated Parmesan cheese (1 ounce)
1/2 cup finely grated Pecorino Romano cheese (1 ounce)
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
2 packages (14 ounces each) frozen puff pastry, thawed
1 large egg, lightly beaten for egg wash

1. 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.

2. 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).

3. 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.

4. Brush turnovers with egg wash. Bake until golden, about 20 minutes. Let cool for 5 minutes. Serve immediately.

**Note** These freeze well. After cooling, place in a single layer on waxed paper, stacking with additional waxed paper in-between. Warm at 350 for about 10-15 minutes before serving.

Nutritional info:
Calories 105.1
Total Fat 6.7 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.5 g
Cholesterol 8.8 mg
Sodium 137.4 mg
Potassium 14.5 mg
Total Carbohydrate 8.1 g
Dietary Fiber 0.7 g
Sugars 0.7 g
Protein 2.3 g


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