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Amazing Artichoke Appetizer Tartlets

If you enjoy shrimp tartlets, mushroom tartlets or even sweet ones like pecan tartlets or lemon blueberry tartlets, why not try something a little different? The following recipe for artichoke tartlets combines ham, cheese, artichokes and more to make an unusual little snack. These artichoke tartlets are a great appetizer for a dinner party and they also make nice canapés.

Artichokes are one of those ingredients that people avoid buying because they appear difficult to prepare. Actually this is not true. There are different ways to prepare them and you can grill artichokes, fry them, or bake them. In the following artichoke tartlets recipe, the artichoke is fried to soften it and that is all the preparation you need.

Fontina is the best cheese to use in the following easy tartlets recipe but you can use any other sweet milk cheese you want. The butter, milk, and egg yolks work with the Fontina to give a rich, smooth, and creamy sauce for the tartlets, which is great with the artichokes. You can use readymade tartlet cases or vol-au-vent cases for these little treats. Choose whichever size and shape you happen to like best. You could even make your own pastry but, to be honest, store-bought pastry cases work just as well so you might as well use those and save yourself some time, especially if you have other canapés or appetizers to make as well as these creamy artichoke tartlets.

Easy Tartlets with Artichokes and Cheese
Summary: Vol-au-vent cases are stuffed with a cheese, artichoke and ham mixture, to make these delicate little canapés. Serve these warm as tempting finger food.
Cuisine: American
Recipe type: Appetiser
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 12 vol-au-vent cases
  • 8 artichokes
  • 3 egg yolks
  • 2 cups milk
  • 7 oz cooked ham
  • 1 ½ oz butter
  • 10 oz Fontina cheese or other sweet milk cheese
  1. Discard the hard, outer leaves from the artichokes.
  2. Slice them and fry them in butter for a few minutes.
  3. Cut the cheese into small pieces and put them in a small pan.
  4. Cover them with boiling water.
  5. Wait 1 minute, then drain the water and replace it with the milk.
  6. Let this cook over a low heat until the cheese melts.
  7. Turn off the heat and add the egg yolks, one at a time.
  8. Turn the heat back on and let this fondue mixture thicken.
  9. Fill each vol-au-vent case with layers of fondue, cooked ham and artichokes, the top layer being fondue.
  10. Bake at 400 degrees F until golden brown and serve them hot.

Photo Description:

As you can see from the picture, these little artichoke tartlets are really appetizing. You can serve them on a bed of salad leaves or just by themselves on a plate. Feel free to use fresh parsley to garnish them, if you want to add more color like in the photo. These artichoke tartlets make a change from chestnut mushroom tartlets with brandy, onion tartlets, and shrimp tartlets and the artichoke gives them a unique flavor. Maybe you enjoy making sweet varieties too, like mini tartlets with chocolate or lemon blueberry tartlets but you will find these to be the perfect appetizer for your next buffet or dinner party.

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