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| This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson. |
The taste of these artichoke puffs is outstanding. The pastry crust is light and crispy, and the filling intensely flavorful from the marinated artichokes and sun-dried tomatoes. Biting into one is like a flavor explosion. It is tangy and savory, and also quite salty.
Ingredients: frozen vegan puff pastry (Pepperidge Farm Puff Pastry Sheets used here), marinated artichoke hearts, scallions, vegan cream cheese (Trader Joe's brand used here), capers, oil-packed sun-dried tomatoes, olive oil, red pepper flakes, salt, black pepper.
