Artichoke Parmesan Puffs

Tender Layers, Quietly Abundant

There is something almost ceremonial about pulling puff pastry from the oven — the way it rises and separates into delicate, golden layers feels like a small reward for patience. These puffs carry a filling that is soft and savory, built around the particular earthiness of artichoke hearts, which have a way of grounding even the lightest of vessels. They are the kind of appetizer that disappears quietly from a platter, without fanfare, eaten mid-conversation by people who didn't realize how much they wanted one.

Ingredients

• 1 1/2 tablespoons Alessi Extra Virgin Olive Oil, divided
• 1/4 onion, minced
• 1 can Vigo Artichoke Hearts, drained and finely chopped
• 4 ounces cream cheese, softened
• 1/2 cups shredded Parmesan cheese
• 1 teaspoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 2 eggs
• 1 17.3 ounce package frozen puff pastry sheets, thawed

Instructions

1. Preheat oven to 400.
2. Add ½ tablespoon of olive oil to a skillet over medium heat and cook onion until soft and translucent; let cool.
3. In a bowl, combine onion, artichokes, cream cheese, Parmesan, garlic and salt and pepper.
4. Beat 1 egg in a separate bowl and add to artichoke mixture.
5. Use remaining 1 tablespoon olive oil to grease inside of 18 muffin tin cups, blotting any excess with a paper towel.
6. Cut puff pastry sheets into 3 equal strips, then cut strips into 3 equal squares for a total of 18 squares.
7. Place squares into muffin tins, pressing into bottom and sides but leaving corners pointing up.
8. Add artichoke filling into each cup then twist corners of the puff pastry together to form a pocket.
9. Beat remaining egg in a bowl and brush tops of pastry pockets with egg wash.
10. Bake until puffy and golden brown, about 20 minutes.
11. These can be done in batches if you don’t have enough muffin tins.
12. Let cool before serving.