Artichoke Puff Pastry Appetizer

Puff pastry has that light and flaky texture perfect for an appetizer base: not too heavy and oh so satisfying. Chef Selina’s selection of toppings for this recipe are a beautiful balance of sweet and briny flavors. We’re dreaming of spending warm summer evenings outside, chilled Rosé, and this Artichoke Puff Pastry Appetizer.

Artichoke Puff Pastry Appetizer Recipe

Artichoke Puff Pastry Appetizer

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• Author: Selina Progar

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Ingredients

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• 1 recipe or 1 pack puff pastry
• 1 large jar (33 oz) artichokes
• 4 each sun-dried tomatoes
• 15 each halved cherry tomatoes
• 1 bunch of fresh parsley
• 2 tsp salt
• 1 tsp pepper
• 6–8 oz feta in brine
• 2–3 oz Liokareas Basil Olive Oil
• Egg yolk, 2 each (for the egg wash)
• Whole egg, 1 each (for the egg wash)

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Instructions

1. Make the egg wash by combining the egg yolks and whole egg, whisking and straining it. Use a pastry brush.
2. Mise en Place all your ingredients into separate containers. Drain the artichokes and cut in half, cut the cherry tomatoes in half, julienne the sun dried tomatoes, chop the parsley and drain and crumble the feta.
3. You can use a standard puff pastry recipe or you can purchase puff pastry from the freezer section of your local grocery store.
4. Thaw the puff pastry in the fridge overnight.
5. Unroll the two pieces and set one of the pieces on a cutting board, and one of the pieces on a parchment lined baking sheet.
6. Preheat the oven to 350 degrees.
7. Brush the piece of puff pastry on the baking sheet with the prepared egg wash.
8. With the puff pastry on the cutting board cut 4 – ½ inch strips. Take those strips and lay them on the egg washed puff, all the way to the edge and trim the corners. Egg wash the top of the strips.
9. Layer the artichokes in a nice design flush inside the bars, then lay the cherry tomatoes in the spaces of the artichokes, crumble the feta over the entire piece. Sprinkle with salt and pepper and drizzle with olive oil.
10. Bake at 350 degrees for 30 minutes or until evenly gold brown

Recipe by Selina Progar
Story by Star Laliberte
Styling by Keith Recker
Photography by Dave Bryce

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