Flaky crust, bubbly cheese, roasted artichoke, and a hint of bright lemon come together to make an easy app or entree that’s sure to impress!
Ingredients
- 1-2 puff pastry sheet(s), thawed yet cold
*If you like a lot of artichoke and cheese, use 1 puff pastry; if you’d like to disperse your artichoke and cheese, use 2!
- 1 egg white (use yolk in cheese mixture)
Artichoke Mixture
- 1 jar marinated artichoke; drained (I like Trader Joe’s)
- 2 Tbsp + 2 tsp olive oil
- 2 cloves garlic, minced or smashed (mince for stronger flavor)
- ½ Tbsp fresh thyme (of ½ tsp dried thyme)
- Pinch of kosher salt and black pepper
- ½ Tbsp lemon zest (use the juice for optional drizzle before serving)
Cheese Mixture
- ½ c ricotta
- ¼ c mozzarella
- ¼ c parmesan
- 1 egg yolk + the rest of the egg white
- Pinch of kosher salt and black pepper
- 1 tsp fresh thyme (or pinch of dried thyme)
Tools & Timing
- 8 x 8 baking dish
- Prep bowl
- Baking sheet
- Parchment paper
Background
One of my favorite food blogs is Half Baked Harvest (check it out); however, I often have to modify the recipes due to a nut allergy…I recently tried a nut-free variation of “roasted lemon artichoke and browned butter pasta.” It was really good, but I wanted to add a few of my own twists: in addition to removing the nuts (and the browned butter), I also wanted to experiment with using a variation of the roasted artichokes as a topping for puff pastry! So…here is my rendition of Lemon Artichoke Pastry Puff. Hope you enjoy!
This recipe is adapted from Half Baked Harvest
Step-by-step
- Set puff pastry out to thaw 35 minutes ahead.
- Preheat oven to 375.
- Begin sauce: melt butter in small saucepan over medium heat. Add olive oil and whisk.
- Prep artichoke mixture: combine artichoke, olive oil, garlic, thyme, and salt and pepper in a prep bowl. Transfer to baking dish.
- Brush pastry with egg white. Then, fold edges and press with a fork (to make a thicker crust). Brush crust with egg white.
- Bake artichoke mixture and pastry for 10 minutes. I place the artichoke on the middle rack of the oven, and the pastry on a rack below it.
- While pastry and artichokes are baking, begin cheese mixture in the artichoke prep bowl (why wash another bowl?!): blend egg yolk, the rest of the egg white, cheeses, teaspoon of thyme, and a pinch of salt and pepper.
- After 10 minutes, remove pastry puff (allow to fall if it got puffy). Spread cheese over it in an even layer.
- Bake another 10 minutes.
- With 5 minutes left, place artichoke mixture artfully on top of cheese layer. Bake for a final 5 minutes.
- Let rest 5 minutes before serving. You may squeeze lemon juice over your artichoke before serving (or serve with lemon wedges for a beautiful garnish).
Serve and Enjoy
Other Options
If you like this flavor profile, try my Roasted Artichoke and Lemon Pasta!
