Hot Artichoke Puffs
It's been a crazy week and a half as I simultaneously get ready for Thanksgiving followed by a trip back to my hometown of Washington, DC; but I didn't want to head off to our family Thanksgiving festivities without giving you this recipe first. I was "in the zone", as they say, as I was making these, so I have no process photos--just this one of the finished product. But I assure you, these are a cinch to make.
I've been making these delicious little appetizers for several years and they are always popular; there are never any left on the platter. I love to serve hot appetizers at get-togethers--they are extra-special and feel a little more elegant. They take a little extra time to make, but there is nothing complicated about this recipe. The best part is that these can be made in advance, flash frozen and then stored in the freezer in a well-sealed freezer bag. They go from the freezer straight to the oven and in minutes, you have flavorful appetizers ready to serve your guests. Both the dough and the filling can be made in advance and stored separately in the refrigerator for a couple of days. If you are still looking for a unique appetizer to serve to family and friends over the holidays (or any time of year for that matter), give these hot artichoke puffs a try!
If making pastry dough makes you break out into a cold sweat, fear not! The dough for these appetizers is great for beginners or the dough-phobic. You can also substitute frozen puff pastry sheets, which you can defrost overnight in the refrigerator and then roll out to use to make the pastry rounds. It works beautifully when I'm in a hurry and don't have time to make the dough.
Before I sign off, I want to thank those of you who visit and read Flavia's Flavors. Some days, I still can't believe I have my own food blog, which has Facebook fans and followers on Twitter. In February 2011, Flavia's Flavors will be two years old already! How much fun it has been meeting so many of you through my blog. I'm looking forward to many more years of writing, photographing and coooking for you!
A delicious and happy Thanksgiving everyone! Buon Appetito!
Hot Artichoke Puffs
Adapted from Impressive Yet Simple by Fran ChapmanFor the dough
3 cups all-purpose flour
1 tsp. salt
6 oz. cream cheese, softened
1 cup (2 sticks) unsalted butter, softenedPlace the flour, salt, cream cheese and butter in the workbowl of a food procesor fitted with the steel blade. Process until all the ingredients are well blended and form a ball of dough. Transfer the dough to a lightly floured board, form into a flat disk and wrap in plastic wrap. Refrigerate and chill for 2 hours or overnight.
For the filling
1 small onion, finely chopped
6 T. unsalted butter
1 14-oz. can artichoke hearts or bottoms, drained and chopped finely
1/2 tsp. dried thyme
1/4 tsp. salt
3 T. all-purpose flour
1/2 cup sour cream
3 T. Parmesan cheese
Hot sauce, to tasteIn a small bowl mix the flour and sour cream together until combined (it might be a bit lumpy, but that is OK). Set aside.
Heat a medium-size skillet over medium heat. Melt the butter until no longer foaming, making sure not to burn it. Add in the onion and saute until soft and transluscent. Add in the chopped artichokes and cook for about 3 minutes. Add in thyme and salt and stir to combine. Add the sour cream and flour mixture to the artichoke mixture and slowly stir it in to incorporate. Cook until the mixture is thickened, making sure it does not boil. Add the Parmesan cheese and hot sauce to taste. Transfer the artichoke filling to a bowl and cool to room temperature.
To make the puffs
Remove the dough and let it rest at room temperature for about 30-45 minutes, or until soft enough to roll out. Do not let the dough get too warm, though.
On a well-floured board, roll the dough out until about 1/4-inch thick. Using a round 3-inch biscuit cutter, cut out rounds until most of the dough has been used. You can re-roll the scraps once to get as many rounds as possible without wasting too much dough.
Place 1 teaspoon of the cooled artichoke mixture onto each round. Fold the edges over so that you form a half-moon shape. Crimp the edges with the tines of a fork to seal each puff. Prick the top of each puff gently with the fork.
To flash-freeze: Place the puffs in a single layer on baking sheets and freeze completely. Transfer to a freezer bag and seal well. Store in freezer for up to 3 months. Bake directly from the freezer--no thawing required.
To bake: Preheat oven to 375 degrees. Place the puffs in a single layer on a parchment-lined baking sheet and bake for 12-15 minutes, or until golden brown. Serve warm.
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These look so good! I do love artichokes...