Artichokes and Pancetta Puff Pastry Cups

Crispy and cheesy puff pastry cups filled with the perfect combination of delicate artichokes and savory pancetta. 

Yummy!

Here is a perfect party snack, or an amazing way to start a delicious meal. Either way, this step-by-step recipe will show you how easy is to make this exquisite appetizer. Using frozen puff pastry makes  the job super easy and fast. Just thaw the pastry sheets, prepare the stuffing in only a few minutes and throw in the oven.

These savory cups are crispy and cheesy. Every bite is filled with the delicate and sweet flavor of the artichokes, complemented by the scrumptious taste of the pancetta.
And did you know that artichokes are one of the top vegetables with high antioxidant levels? With all the pancetta in this recipe, we might need all the antioxidants we can get to help protects the healthy cells in our body. Great example of a balanced diet :-) 
Buon appetito!!


Ingredients: to make 18 cups (serving 6-9 people)

• 2 tablespoons of olive oil
• 9 oz (about 1.5 cups) of frozen artichoke hearts (I used the Trader Joe's frozen )
• 4 oz of pancetta
• 6 oz (about 1.5 cups) of shredded  mozzarella cheese
• 4 tablespoons of Parmesan cheese
• 3 tablespoons of whipping cream
• 2 sheets of frozen puff pastry (I used the Pepperidge Farm - 1.1 lb)
• 1 egg
• salt

Preparation time: 45 minutes
Directions:
Step 1: Thaw the pastry sheets at room temperature for about 30-40 minutes. In the mean time, rinse the artichoke hearts with water for about 1 minute in a colander. Cut them in small slices and sautes' in a pan with the olive oil for about 5 minutes, over medium heat. Salt to taste.

Step 2: Cut the pancetta in strips and add to the pan. Saute' only for a couple of minutes.

Step 3: Preheat the oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Stretch the pastry a little bit, and cut each sheet into 9 squares. Each square should be bigger than the muffin mold cup (I used silicone )  as shown in my picture. Push down with your finger in the middle, and keep the sides up. The pastry can stretch a little, but careful not to break it.

Step 4: Mix the mozzarella, Parmesan cheese and the whipping cream with the artichokes. Divide the mixture into each cup evenly.

Step 5: Close the cups by pulling together the four corners of the pastry square. Seal tightly by pressing the corners together and folding down a little bit, to make sure the cups will not open while baking.

Step 6: Beat the egg in a small bowl, and brush it on top of each cup. This will give a nice golden color to the puff pastry.

Step 7: Bake in the oven for about 20 minutes, until golden on top.

Serve hot or warm. Enjoy!!

 

This recipe was also published on Honest Cooking:

Pasta with Artichokes and Pancetta

In this pasta, the sweet taste of the artichokes combines with the sharp flavor of the Parmesan cheese, and the spicy aroma of the pancetta

Today I want to show you how to prepare this pasta with artichokes and pancetta. This is one of my favorite recipes: easy and tasty, and as usual, ready in no more than 30 minutes.
As you probably have noticed, I like to buy and use fresh vegetables in my recipes.
Artichoke though is one exception. Cleaning fresh artichokes is quite an elaborate job. It involves peeling off leaves, trimming stems and, I know!!, removing "hair". And after all the hard work, what I find most annoying is ending up with a tiny artichoke heart, as small as a walnut, when I started off with a big, fist-sized artichoke! All reasons why, I generally opt to buy frozen artichoke hearts. They are tender and juicy, and ready to use!
In this pasta, you will find the sweet taste of the artichokes, together with the sharp and nutty flavor of the Parmesan cheese, and the spicy aroma of the pancetta. What can I say? Pancetta, like bacon, makes everything taste delicious!
Here is the recipe for you:
Ingredients serving 4 people:

• 1/2 onion, chopped
• 6 oz artichoke hearts (I used Trader Joe's frozen artichoke hearts)
• 3 oz (one package) of thinly sliced pancetta
• half cup of heavy whipping cream
• 1 cup of Parmesan cheese
• extra virgin olive oil
• salt
• 12 oz of short pasta, I used Barilla gemelli pasta, but you could also use other shapes like penne or fusilli.

Preparation time: 30 minutes

Directions:
Step 1: Bring a large pot of salted water to a boil. And start cooking the pasta when it boils.
Saute' the chopped onion in about three tablespoons of olive oil, over medium heat, for a couple of minutes.

Step 2: Run the artichoke hearts under running water, if frozen. Cut in thin slices, and add to the onion. Saute' for a couple of minutes. Lower the flame to medium low, and cook for about 5 minutes. Sprinkle lightly with salt. Please note: the pancetta is relatively salty, so don't overdo with salt at this point.

Step 3: Cut the pancetta in small strips, add to the artichokes and saute' for another couple of minutes.

Step 4: Add the cream to the skillet and let cook for one minute.

Step 5: Drain the pasta when ready, and toss in the skillet, together with the Parmesan cheese. Mix well and serve immediately.

Buon Appetito!