Artichoke and Goat-Cheese Mille-Feuille Recipe

And today, I’d like to invite you to hop on over to NPR.org for my new Kitchen Window column! What you will find this time is a recipe for an Artichoke and Goat-Cheese Mille-Feuille — a tasty, fun-to-make and elegant starter for your next dinner party…

Artichoke and Goat-Cheese Mille-Feuille Recipe

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Serves 4 as a first course

Artichoke and Goat-Cheese Mille-Feuille Recipe

Ingredients

  • 4 fresh globe artichokes (look for firm artichokes that feel heavy for their size, evenly colored and free of blemishes, with their leaves tightly closed) (see note)
  • the juice from half a lemon
  • 2.5 ounces fresh goat cheese
  • one sheet of puff pastry, thawed according to package directions
  • 1 teaspoon dried thyme
  • olive oil
  • fleur de sel or kosher salt

Instructions

    Step 1 - Prepare the artichoke filling
  1. Fill a bowl with enough water to cover the artichoke hearts, pour in the lemon juice and set aside. For each artichoke, snap off the bottom stem and then trim the tough leaves at the base and the tops of the leaves at the artichoke's tip, roughly one-third. Remove the rest of the leaves carefully until you reach the choke, a dome of inedible fibers that protect the artichoke heart. Scrape it out with a melon baller or a spoon, taking care not to damage the heart underneath. Place the heart in the bowl of lemon water to prevent it from browning while you work on the rest of the artichokes.
  2. Bring salted water (enough to cover the artichoke hearts) to a boil in a medium saucepan. Add the artichoke hearts, bring back to a boil and cook for eight minutes. Drain and let cool.
  3. Place the artichoke hearts, the fresh goat cheese and two teaspoons of olive oil in a food processor and pulse until combined but still slightly chunky. (This can also be done by hand with a fork.) Cover and refrigerate until ready to assemble.
  4. Step 2 - Prepare the pastry
  5. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside. Draw a 1.5'' x 4'' rectangle on a sheet of paper and cut it out. On a floured surface, gently roll the sheet of puff pastry to 10" x 11" or 12" rectangle. Use the paper rectangle as a guide to cut out 12 equal pastry rectangles with a sharp knife.
  6. Transfer the pastry rectangles onto the cookie sheet, leaving them a little room to expand. Prick the rectangles with the tines of a fork (to prevent the dough from rising too much as it bakes), brush the rectangles with olive oil, and sprinkle lightly with thyme and fleur de sel. Put into the oven to bake for 10-12 minutes, until puffy and golden. Turn out on a rack to cool.
  7. Step 3 – Assemble
  8. Put two rectangles of pastry on a work surface. Spread each of them with a rounded tablespoon of filling, working carefully so as not to break or damage the pastry. Put them one on top of the other, top with a third rectangle and set aside. Repeat with the remaining rectangles and filling.
  9. Serve immediately, with a few plum tomatoes (stem-on for a prettier effect) and a drizzle of vinaigrette.

Notes

The intensity of taste in fresh artichokes is incomparable. But if they are hard to come by, you can substitute frozen artichoke hearts (these are usually sold uncooked and should be boiled just like fresh artichoke hearts), or marinated artichoke hearts from a jar (these are already cooked, simply drain and pat them dry).

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(Previous Kitchen Window pieces:
- Asparagus Confit with Almonds and Rosemary,
- Chocolate and Candied Ginger Tartlets.)

  • http://www.domesticgoddess.ca Jennifer

    What a gorgeous recipe, Clotilde! And congratulations on your “gig” with NPR – quite the accomplishment.

  • eileen

    ditto on congratulations, clotilde!!!!!!!
    (and belated kudos on your website and…)

    artichoke is one of my fav foods. have always felt guilty that my daughter (your age, turns 25 on monday)felt the same as you – maybe fatigued, bored, or as my scottish hubbie so eloquently puts it ‘cannae be arsed’- donated her artichoke heart to me.
    will try your recipe next week after visit to saturday market. hope that my results are as lovely as your always-tempting-fotos.
    with friendly greetings, eileen

  • http://www.olipo.blogspot.com chocopie

    hi, clotilde
    It’s a kind of fusion food. It looks very yummy.

  • http://www.carablack.com Cara

    so delicate looking, clotilde…will hop over to npr for the recipe…felicitations!

  • Jenji

    This looks utterly delicious! Congratulations on the NPR byline—quite a coup. And you put it perfectly, artichoke hearts are one of those ingredients to gravitate to on a restaurant menu.

  • http://mdessy.blogspot.com Mira

    Ditto on the congratulations. I really love reading your blog and watching your moblog. Now I’ll add your NPR column to my list.

    Any idea when your cookbook will be out?

  • londonchef

    Clotilde! Congratulations! I was so jealous going to the NPR site and reading your column. That is so inspiring and humbling – food writing that’s more visible is something I strive for and hope to achieve. Any pointers? Best of luck and keep us abreast of developments with the book.
    Cheers!

  • http://parisdaily.hi-fipop.com Auntie M

    This sounds so wonderful. Artichoke and goat cheese… what a great combination.

  • E.

    I made this dish yesterday for a dinner party that I was hosting. Um, actually I hosted the dinner party so that I could make this appetizer, since I somehow couldn’t justify making it just for myself. It turned out really well. I don’t think I pricked the puff pastry enough, so the pastry became very puffy. But that was actually okay, as I just cut the rectangles in two and stuffed them with the artichokes and goat cheese. So, not quite a mille-feuille — more like little sandwiches. They were a big hit. Thanks once again, Clotilde!

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