Best 10 Artichoke Parmesan Turnovers 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-PARMESAN TURNOVERS

Steps:

• 1. To make Roasted Apple Aioli: Preheat oven to 350°F. Bake apple covered with foil in baking dish 30 minutes, or until soft. Remove core and scoop out flesh. Mash with mayonnaise and vinegar. 2. To make Turnovers: Preheat oven to 350°F. Pulse artichokes, cream cheese, Parmesan, shallot, and zest in food processor until blended but chunky. 3. Roll 1 sheet puff pastry into a 12- x 12-inch square. Cut into 15 3-inch rounds. Repeat with remaining pastry sheet. 4. Spoon 1 tsp. filling on each pastry round. Fold in half, then press edges with fork to seal. Transfer to greased baking sheet. 5. Brush turnovers with beaten egg, and bake 15 minutes, or until golden. Serve with Roasted Apple Aioli.

ARTICHOKE-PARMESAN TURNOVERS

Steps:

• ROASTED APPLE AIOLI: Preheat oven to 350°F Bake apple in a foil covered dish for 30 minutes or until soft. Remove core and scoop out flesh. Mash with mayo and vinegar.
• TURNOVERS: Preheat oven to 350°F Pulse turnover ingredients (except puff pastry and egg) in a food processor until blended but still chunky.
• Roll one sheet of puff pastry into a 12 x 12 inch square. Cut into 15 3-inch circles. Repeat with other sheet.
• Spoon 1 teaspoon of filling onto each piece of pastry. Fold in half, press the edges with a fork to seal.
• Place on a greased baking sheet. Brush each turnover with beaten egg.
• Bake for 15 minutes or until golden.
• Serve with aioli.

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

PARMESAN ARTICHOKE RECIPE

Steps:

• Quarter 1 lemon; place in large pan of boiling water. Add artichokes; cook 30 min. or until bottoms of artichokes are tender and a leaf from each can easily be pulled out. Drain. Discard lemon wedges; cool artichokes slightly.
• Cut artichokes lengthwise in half. Scoop out fuzzy centers with spoon; discard. Place artichokes on platter.
• Squeeze 2 Tbsp. juice from remaining lemon; mix with oil and mustard. Drizzle over artichokes; sprinkle with cheese. Let stand 10 min.

PARMESAN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
• Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

ARTICHOKE PARMESAN DIP

Steps:

• Drain the artichoke hearts. Cut them into halves.
• Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste").
• Add artichoke hearts to this mixture.
• Transfer to a desired dish or bowl and garnish with Parsley if desired.
• Refrigerate at least 1 hour before serving.
• Best if served cold on melba toast or crackers.

SPINACH TURNOVERS

Steps:

• In a bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to creamed mixture (dough will be stiff). Turn onto a floured surface; gently knead 10 times. Cover and refrigerate at least 2 hours. , In a skillet, cook bacon until crisp. Remove bacon; reserve 1 tablespoon drippings. Saute onion and garlic in drippings until tender. Remove from heat; stir in bacon, spinach, cottage cheese and seasonings. Cool. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut into 3-in. circles; brush edges with egg. Place 1 heaping teaspoon of filling on each circle. Fold over; seal edges. Prick tops with a fork. Brush with egg. , Bake at 400° for 10-12 minutes or until golden brown. Serve with salsa if desired.

PARMESAN-STUFFED ARTICHOKES

Steps:

• In a large bowl, combine 8 cups water and lemon juice. Remove and discard outer leaves of artichokes. Using a vegetable peeler, peel the stem of an artichoke. Cut off 1/2-in. from the top; cut in half lengthwise. With a spoon, carefully remove fuzzy center and discard. Place in lemon water and repeat with remaining artichokes., Drain artichokes and place in a Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain., In a large skillet, saute onions and garlic in butter until tender. Remove from the heat; stir in the bread crumbs, tomatoes, 1/2 cup cheese, parsley, salt and pepper., Spoon heaping tablespoonfuls crumb mixture into each artichoke half; sprinkle with remaining cheese. Transfer to a greased 15x10x1-in. baking pan. Bake at 375° for 20-25 minutes or until golden brown.

ARTICHOKES PARMESAN

Steps:

• Wash artichokes. Remove stems and loose outer leaves from artichokes. Cut off 1 inch from top of each; snip off the sharp leaf tips. Cut in half lengthwise. Brush the cut edges with the lemon juice.
• In large covered kettle cook artichokes in boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Drain cut side down. Remove center leaves and the fuzzy 'choke.' Sprinkle insides lightly with salt.
• Combine bread crumbs, tomato, Parmesan or Romano cheese, parsley, mint or basil, and garlic. Spoon mixture into artichokes. Place in a 13x9x2-inch baking pan. Cover and bake in a 375 degree F. oven for 15 minutes. Uncover; bake about 10 to 15 minutes more or until tops are lightly golden brown.