Test out this tasty recipe for Pecorino Artichoke Puffs

RICHMOND, Va – We enjoyed another “Shaynefully Delicious” creation from “Virginia This Morning” Resident Foodie Shayne Rogers. You’ll certainly enjoy her recipe for Pecorino Artichoke Puffs.

4T butter

½ c onion, finely minced

2 cloves garlic, finely minced

3 T flour

½ c dry white wine

½ whole milk, room temperature

½ c low-sodium chicken broth

Salt and pepper

3c artichoke hearts, chopped

1 c Pecorino or Parmesan cheese, grated

1 T fresh thyme

1 ½ t lemon zest

1 t Dijon mustard

2pkg puff pastry, thawed

1 large egg, slightly beaten for egg wash

Melt butter in a saucepan over medium heat, cook the onion and garlic for about 1 minute. Add flour, cook stirring constantly for 2 minutes. Whisk in wine, milk and stock, bring to a boil and let the mixture thicken and reduce. Remove from heat and stir in salt and pepper to taste, artichokes, cheese, thyme, zest and mustard. Cool completely in the refrigerator for at least an hour or until you are ready to use.

Preheat the oven to 400 degrees. Roll the puff pastry out to about 1/8” thickness on a floured surface. Cut 3”x3” squares. Add 1T of the artichoke mixture to each square and seal the square into a triangle by pressing the sides together. Move to a parchment lined baking sheet and refrigerate for an hour before baking. Brush with egg wash and back for 20 minutes until golden brown.