Artichoke Sofficini
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Prep Time
1 hr
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Cook Time
mins
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Total Time
1 hr 15 mins
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Servings
8
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Course
Main Course
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Cuisine
Italian
Artichoke Sofficini
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Step by step instructions on how to make Artichoke Sofficini: delicious pockets of crunchy dough filled with creamy artichokes, cheese and béchamel!
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Ingredients
Dough
- 1 cup milk
- 1 cup flour sifted
- 1 tbsp butter
- 1 tsp salt
Filling
- 300 gms – 10 oz. sliced fresh artichokes
- 1 tbsp onions chopped
- 2 tbsp extra virgin olive oil
- 200 ml – 6.5 oz. béchamel sauce
- 6 tbsp parmigiano reggiano finely grated
- salt to taste
- 3 or 4 tbps smoked scamorza chopped
Coating
- 1 egg. beaten
- Breadcrumbs to coat
Instructions
Filling
Dough
Assembling and Coating
Notes
- You can also freeze the sofficini uncooked. Wrap them individually in cling wrap and then put them in a Ziploc bag. You can cook them from frozen whenever you want to.
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