Puff Pastry with Speck and Artichokes
This Puff Pastry with Speck Artichokes is one of those recipes that looks impressive but is secretly so easy to make. With just a handful of ingredients—puff pastry, fresh artichokes, a few slices of speck, and a provolone—you can create a savory dish that’s perfect for any occasion.
What I love most about this recipe is how versatile it is. It works just as beautifully for a cozy weeknight dinner as it does as an elegant starter when guests come over.
The artichokes bring a lovely earthy flavor, the speck adds that smoky depth, and everything is wrapped in golden, flaky puff pastry—what’s not to love?
This is one of those go-to dishes I come back to when I want something a little special without spending hours in the kitchen. It always disappears quickly, whether I serve it as part of a weekend brunch or slice it up for a casual family dinner.
🛒 Where to Find Frozen Puff Pastry in the US
You can find frozen puff pastry in the freezer aisle of most major grocery stores in the US, usually near the pie crusts and frozen desserts.
🥐 Top Places to Buy:
- Whole Foods Market carries Dufour Puff Pastry, an all-butter, gourmet-quality pastry that’s perfect for savory recipes like this one. It’s rich, flaky, and made with simple, clean ingredients.
- Pepperidge Farm – widely available (Kroger, Safeway, Walmart, etc.), this is the most common brand. Easy to work with, though made with vegetable oils instead of butter.
- Trader Joe’s – offers an all-butter puff pastry seasonally (usually in winter), and it’s very popular with home bakers.
- Sprouts, Wegmans, and other specialty stores – often carry premium or imported puff pastry options.
👉 Make sure to thaw your puff pastry in the fridge overnight or for 30–40 minutes at room temp. Keep it cool for best results!
Puff Pastry with Speck and Artichokes
4
servings20
minutes25
minutesKeep the screen of your device on
Ingredients
1 Sheet 1 Frozen Pre-rolled Puff Pastry
1 1/2 cup 453.59 g Frozen Artichoke heart or 4 Fresh
1 1 Clove of Garlic
1/4 cup 100 White Wine
8 or 9 100 g Thin slices of Speck
6 6 Slices of Provolone Cheese
2 tbsp 2 Extra Virgin Olive Oil
1 tbsp 1 Cappers
1 1 Egg Yolk
1 tbsp 1 Poppy Seed
1 tsp 1 Salt
Directions
- If you use frozen artichokes, skip steps 1 to 9.
Fill a bowl with cold water and add a squeeze of lemon juice to prevent browning. Wear gloves to avoid staining your hands.
Trim the stem, leaving about 2-3 cm (1). Clean the stem, removing the outer part (2). Remove the tough outer leaves by peeling them off one by one until you reach the tender, pale yellow-green leaves (3).
- Using a sharp knife, cut off the top third of the artichoke to remove the thorny tips (4). Clean the artichoke base (5). Cut the artichoke in half (6).
- Using a spoon or small knife, scrape out the fuzzy choke in the center (7-8). Cut the artichoke in half or quarters (9). To prevent discoloration, place the cleaned artichoke pieces in lemon water while you work on the others.
- Heat the extra virgin olive oil in a pan and add the capers. (10). Add sliced artichokes, season with salt, and add a little bit of water if necessary. (11) Sauté for 10–12 minutes over medium heat until tender. (12)
- Roll out the puff pastry on a baking tray lined with parchment paper. Place the speck slices. (13) and the provolone slices on top. (14) Evenly distribute the cooked artichokes over the pastry. (15) Be sure to leave a border around the edges for folding.
- Preheat your oven to 180°C (350°F). Fold the edges of the puff pastry inward to slightly encase the filling, similar to a galette or rustic tart. (16) Beat the yolk with a teaspoon of water or milk for easier brushing and a beautiful golden finish. (17) Sprinkle poppy seeds generously over the brushed edges for texture and extra flavor. (18)
- Bake in the preheated oven for 20–25 minutes, or until the pastry is golden and crispy. Let it cool for a few minutes before slicing.
