Ingredients

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

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  • babsalaba 3 years ago
    It really was amazing. I just about gorged myself on them. lol
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  • impssweetp 3 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.
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  • maureenlaw 3 years ago
    Yummy!
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