Baby artichokes cream filled puff pastry

A recipe quick and easy suitable as starter, snack to keep hunger at bay or as an aperitif…or even like something tasty to bring  to friends home, without being pretentious but surely fanciful.

Serves 4, Preparation time 10 mins, Cooking time 20/25 mins

  • Jarred baby artichokes hearts, 300 g
  • Puff pastry roll, 1
  • 150 g. Stracchino cheese or Ricotta
  • 100 g. finely sliced cooked ham
  • Fresh thyme leaves, a sprig
  • a pinch of salt and black ground pepper


Unroll the puff pastry and place it on a baking sheet holding his baking paper at the bottom, now add a sprinkling of breadcrumbs on the bottom of the puff pastry and then start with the filling.

Tips: the addition of breadcrumbs allows the cream cheese and the artichoke cream to not over-wet the dough once in contact with it, thus risking to moisten it too much and not allow it to cook properly.

Put the baby artichokes in a blender with a bit of their oil, add the thyme leaves, a bit of water if they are too thick and a pinch of salt and pepper.

Now spread the artichokes cream on the pastry, fill it with Crescenza or Ricotta and with cooked ham slices.

Roll up and close the pastry and prick the top with a fork.

Bake 20 mins to 180 C.

Let it cool down at room temperature and then serve cut into pieces.

Tips: Not a fan of cooked ham? Try thin roast chicken!

Where to find excellent Italian jarred artichokes? Take a peek here: Fratelli Camisa

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