How to make it

  • Thaw 1 sheet of frozen puff pastry on the counter for an hour. Preheat the oven to 375.
  • Unfold it onto a sheet of parchment paper. If the pastry has cracked and separated where it had been folded, press the pieces together gently with your fingers. Flip the pastry over and press the seams on the other side.
  • Chop the artichoke hearts and add the minced shallot, garlic and sun-dried tomato to the mixture.
  • Add the mayo and the cheese. Mix well.
  • Spread the mixture all over the puff pastry, leaving 1/2 inch border around the edges.
  • Roll the pastry into a jelly roll, and slice into 10 pieces.
  • Place them on a cookie sheet lined with parchment paper. Brush the tops of the pastry with olive oil.
  • Bake for 17 minutes or until the tops are nicely browned.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • babsalaba 7 years ago
    It really was amazing. I just about gorged myself on them. lol
    Was this review helpful? Yes Flag
  • impssweetp 7 years ago
    This is just a fabulous recipe. What a great post. Can't wait to try it. With artichokes and the Romano, it has to be fabulous.
    Was this review helpful? Yes Flag
  • maureenlaw 7 years ago
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes