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Recipe Artichoke dumplings from of 17-04-2019
THE dumplings of artichokes they are small, delicious rustics made with a crunchy casket of puff pastry that contains an artichoke heart, enriched with stringy scamorza and tasty salami. A simple appetizer to make, but rich and delicious to bring a first hint of spring to the table. Of course, you can change the combination of the filling, using for example cooked ham and mozzarella to accompany your artichokes with a more delicate mix of flavors, or perhaps simply add olives for an extra boost of taste. In short, if you decide to try them, let me know which variant you have chosen and if you liked the recipe ;-) I believe that I will include this recipe in my Easter menu this year, I find it perfect and I hope I have given an idea also to you: P
How to make artichoke dumplings
Clean the artichokes: remove the harder outer leaves and leave only the tender heart with a couple of cm of stem.
Soak them in a bowl with lemon water for at least 10 minutes.
Drain the artichokes and blanch them in boiling salted water: check the cooking by testing the stems with a fork.
Drain them and leave them upside down in the colander, in order to eliminate all the water.
Then start stuffing them: cut the smoked cheese into small cubes and fill the center of your artichokes.
Obtain 6 circles from the puff pastry, of suitable size to enclose the artichokes almost entirely, leaving only the stem out.
Place a slice of salami on each circle, then place the artichokes on top, one per circle, upside down.
Then wrap each artichoke in the salami and the pastry.
Brush the pastry with a little milk, then bake for 10-15 minutes or until golden brown in a preheated convection oven at 220 ° C.
Your artichoke dumplings are ready: you can serve them hot, lukewarm, or even cold.