Provençal artichoke puff pastry

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Provençal artichoke puff pastry

Provençal artichoke puff pastry

Number of people

1 roll of puff pastry

300 g artichoke heart (frozen or fresh)

300 g diced tomatoes (frozen or fresh)




Preparation: 20 min
Cooking time: 20 min
Step 1
Draw in the puff pastry, 4 circles. Brush them with melted butter and cook them until they are coloured (10 min) in the oven at 200°C (thermostat 6-7).
Step 2
Let cool and divide them in half in the direction of thickness.
Step 3
Meanwhile, cook the artichokes in boiling water.
Step 4
(Frozen: 8 min - Fresh: 20 min).
Step 5
Allow to cool.
Step 6
Sauté the diced tomatoes in a frying pan with a little olive oil, thyme and basil, salt and pepper.
Step 7
All this preparation can be done in advance.
Step 8
When ready to serve, heat the tomato compote.
Step 9
Sauté the garlic in olive oil and then add the artichoke hearts for about 4 min.
Step 10
Place a little tomato on the bottom of each puff pastry, then a few artichokes, finish with the puff pastry cap.
I add my grain of salt

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