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Artichoke and Prosciutto Pastry Shells

From Italian Cooking and Living, June/July 2004

12 frozen puff pastry shells, defrosted

1 egg, beaten


1 12-ounce artichoke hearts packed in oil, drained

3 tablespoons freshly grated Grana Padano (or substitute domestic parmesan)

3 ounces prosciutto cotto (or substitute ham), diced

2 tablespoons extra-virgin olive oil

1 egg yolk

2 tablespoons chopped parsley

1 tablespoon fresh bread crumbs

freshly ground pepper

Preheat oven to 350. Brush the pastry shells with the beaten egg, and sprinkle with salt. Place in the oven, and bake for 12 minutes. Remove from the oven, and set aside. Place the artichoke hearts, Grana, ham, olive oil, egg yolk, parsley and bread crumbs in a food processor. Season with salt and pepper, and puree. Transfer to a pastry bag fitted with a round tip, and pipe into the shells. Return to the oven until warmed through. Serves 6

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana