Thursday, May 31, 2012

Easy Artichoke Puffs

This recipe is from the cookbook Quick-Fix Vegan by Robin Robertson.

Recipe: see page 33 of Quick-Fix Vegan.
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.