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Artichoke Bundles – Recipe Artichoke Bundles – Italian Cuisine


Clean the artichokes: remove the tougher outer leaves and leave only the tender heart with a couple of cm of stem.
Soak them in a bowl with water and lemon for at least 10 minutes.

Drain the artichokes and boil them in boiling salted water: check the cooking by testing the stems with a fork.
Drain them and leave them upside down in the colander to remove all the water.

Then start filling them: cut the scamorza cheese into small cubes and fill the center of your artichokes.

Cut 6 circles out of the puff pastry, of a size suitable to enclose the artichokes almost entirely, leaving only the stem outside.
Place a slice of salami on each circle, then place the artichokes on top, one in a circle, upside down.
Then wrap each artichoke in the salami and in the pastry.

Brush the pastry with a little milk, then cook for 10-15 minutes or until golden brown in a convection oven preheated to 220 ° C.

Your artichoke bundles are ready: you can serve them hot, warm, or even cold.

Recipe of bundles of salmon dough – Italian Cuisine


  • 200 g frozen puff pastry
  • mashed flakes
  • 200 g milk
  • 150 g smoked salmon in an envelope
  • 30 g butter
  • an egg
  • flour and butter for pastry and plaque
  • salt
  • pepper

For the recipe of the fagottini pasta with salmon, prepare a rather firm puree with a bag of flakes, milk and as much water. Season with butter; add salt and pepper. Pass the salmon to the electric chopper, then mix it with the puree, so as to mix well the two ingredients. Roll out the puff pastry on a floured surface.
Place the filling on half of the dough, forming 20 small piles; cover them with the other half, press with your fingers around the filling to seal the bundles and then cut them. Brush the bundles made with the lightly beaten egg. Place them on the slightly buttered plate and bake at 200 ° for about 20 '.