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Prosciutto & Artichoke Turnover




Source of Recipe


Studio 5
Prosciutto & Artichoke Turnover

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/135/2012/01/12/05/47/089ad993e69fd117982841fb6cb6f4eb.dgyqtcixscmjvribvayi.jpg


1-12"x18" puff pastry sheet
2 cups marinated artichoke hearts
1 lb paper thin sliced prosciutto
2 lb jarlsberg
3 large russet potatoes
2 cups mayonnaise
2 cups sour cream
2 Tbsp. whole grain Dijon
2 Tbsp. roasted garlic
1 lemon, juiced
3 eggs
salt and pepper
Virgin Olive Oil


Lay out puff pastry until it's soft and workable. In a large mixing bowl mix artichokes, cooked potatoes, prosciutto and Jarlsberg. Next cut pastry in 4, apply egg wash with a brush on puff pastry. Fill each center with good amount of mixture, fold over pastry and bind edges by pressing with a fork. Cook on oiled sheet pan, egg wash top and bake on 350 degrees for 30-40 minutes. Whisk mayo, garlic, sour cream, mustard, lemon juice, salt and pepper for aioli. Garnish with baby arugula tossed with olive oil, lemon juice, salt and pepper. top with aioli and enjoy.