Artichoke Puffs

Is it just me, or is it that whenever you get invited to go to someone's house for a meal or get together, the one thing everyone usually asks you to bring is an appetizer?  I always get baffled about what to bring since appetizers can range from something simple like cheese and crackers to something more extravagant like clams casino.  This recipe for artichoke puffs is right in the middle and I think the perfect appetizer.  They are so easy to make, they reheat well in the oven and they are savory, delicious and quite addictive.  They look like they would be a lot harder to make, but they aren't so they are quite impressive too!

If you are looking for an appetizer to serve on Easter, this is it! And I dare you to eat just one! (Bet you can't!)

Artichoke Puffs

1 lb. package of puff pastry (I used Pepperidge Farm)
2 cans artichoke hearts, drained
1 cup mayonnaise (I used light)
½ cup scallions, chopped
½ cup Parmesan cheese, grated
½ cup Swiss cheese, grated

Preheat oven to 400⁰. Spray mini muffin tins with cooking spray.(I only have one tin so I made a few batches).

Chop artichoke hearts into large pieces, add remaining ingredients and mix well.

Cut each sheet of puff pastry into 15-20 squares. Press puff pastry squares into prepared mini muffin tins. Fill pastry square 3/4 full with artichoke filling.

Bake for 20 minutes, or until golden brown

Note: These can be prepared ahead of time and frozen. Prepare as above then freeze in the mini muffin tins until hardened (about 20-30 minutes). Pop puffs out into a large plastic bag. You can place the frozen puffs into mini muffin pans and bake from frozen, adding 5 minutes to baking time.

Alternatively, you can bake the puffs according to directions and reheat in the oven as desired.


Source: Jaime Cooks: Endevours in Eating & Entertaining