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Artichoke Turnovers
http://www.marthastewart.com/856300/artichoke-turnovers
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Ingredients
categorized
original
4 tablespoons unsalted butter
1 large shallot, minced
2 teaspoons minced garlic (from 3 small cloves)
3 tablespoons all-purpose flour, plus more for surface
1/2 cup dry white wine
1/2 cup whole milk, warmed
1/2 cup homemade or store-bought low-sodium chicken stock, warmed
Coarse salt and freshly ground pepper
Pinch of cayenne pepper
1 pound frozen artichoke hearts, thawed and chopped (3 cups)
1/2 cup finely grated Parmesan cheese (1 ounce)
1/2 cup finely grated Pecorino Romano cheese (1 ounce)
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
2 packages (14 ounces each) frozen puff pastry, thawed
1 large egg, lightly beaten for egg wash
Ingredients
categorized
original
Produce
Artichoke hearts, frozen
(
1
pound
)
Garlic
(
2
teaspoons
)
Lemon, zest
(
1 1/2
teaspoons
)
Shallot, large
(
1
)
Thyme, fresh
(
1
tablespoon
)
Canned Goods
Chicken stock, homemade or store-bought low-sodium
(
1/2
cup
)
Condiments
Dijon mustard
(
1
teaspoon
)
Cooking & Baking
All-purpose flour
(
3
tablespoons
)
Cayenne pepper
(
1
Pinch
)
Salt and freshly ground pepper, Coarse
(
1
)
Dairy
Butter, unsalted
(
4
tablespoons
)
Parmesan cheese
(
1/2
cup
)
Pecorino romano cheese
(
1/2
cup
)
Whole milk
(
1/2
cup
)
Refrigerated
Egg, large
(
1
)
Beer, Wine & Liquor
White wine, dry
(
1/2
cup
)
Other
2 packages (14 ounces each) frozen puff pastry, thawed
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,561 recipes
Social Stats
39.7
Rating
1-100
0
Tweets
5
Facebook
Likes
27
StumbleUpon
Views
494
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Recipe Stats
Published December 20, 2012 (2 months ago).
46 people saved this recipe.
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