Puffy Artichoke Pockets

Featured Pantry Item/Food Storage: Artichoke Hearts and canned spaghetti sauce

When I was given my first opportunity to participate in Foodbuzz's tastemaker program, I was excited. Who doesn't love puff pastry? So, I have waited for genius to strike as my Pepperidge Farm puff pastry sheets waited in the freezer. I really wanted to find a way to stay true to the theme of this blog. And then I finally remembered how I have been wanting to feature artichoke hearts as a pantry staple. OK maybe you don't stock up on marinated artichoke hearts. But I really can't live without them. Perhaps you have a small jar stashed in your fridge or on a back shelf. But I have to buy the Costco size container. You see, artichoke hearts truly are a vital ingredient in my food storage. They bring a little zing and sophistication to any dish. In my world they are comfort food.

I am also a huge fan of pizza and spaghetti sauce. I can't help myself, I am part Italian. I consider it a personal affront to my ancestors when my daughters tell me they don't like spaghetti sauce. But they will learn. They will have to. And so I combined three of my Italian favorites with some puff pastry and the result was a keeper. I will make this again and again. These little artichoke puffs make a great side dish or an appetizer. You can also trade out the artichoke hearts with zucchini slices.

Puffy Artichoke Pockets

1 sheet frozen puff pastry, thawed

9 marinated artichoke heart halves or zucchini slices

9 tsp of spaghetti sauce

freshly shredded Parmesan cheese

1 egg

1 tbsp water

Thaw and unfold one puff pastry sheet.

Cut at folds and then cut each section into 3 squares.

Beat egg and water. Brush onto puff pastry. Place 1 tsp of sauce on each square, add a pinch of freshly grated Parmesan cheese and top with 1 artichoke half. Fold opposite corners over each other to form a square envelope. Seal edges. Brush with more egg wash.

Place on a cookie sheet and bake at 400 degrees for 15 to 20 minutes or until flaky, puffed and golden. Let cool at least 5 minutes.