Recipes from An Epicurious Lifestyle's kitchen

Tag: Artichokes

Grilled Artichokes with a Herb Aioli

Grilled Artichokes with a Herb Aioli

I love artichokes! My mom use to make them all the time when I was growing up,  I was always so happy to see them in the grocery bag! I grown up on the central coast where they are grown and they couldn’t be any […]

Grilled Rosemary Skewers with Chicken, Lemon, Chorizo Sausage, and Cipollini Onions

Grilled Rosemary Skewers with Chicken, Lemon, Chorizo Sausage, and Cipollini Onions

I was inspired to create this dish from traveling in Greece and Turkey. We had so many lovely grilled dishes that had lemons and fresh herbs in them. I have also made this dish with just salmon, lemons and artichokes. ~be creative! Rosemary Skewers with […]

Italian Street Food

Italian Street Food

We had a version of this pastry in Bologna and in Parma, they were so tasty! When we got back home, I had to re-create them. I’ve made them with Prosciutto, basil pesto, and just with roasted garlic. I’m sure the fillings are endless!

Italian Street Food


2 puff pastry sheets, I like to use Pepperidge Farms, they come with 2 sheets of pastry per box. They should be in the frozen aisle of your grocery store.

6 tablespoons of kalamata olives

6 tablespoons of marinated artichokes

2 tablespoons of grated finely parmesan cheese

1 head of roasted garlic (see below)

1 beaten egg with a teaspoon of water (egg wash)

Kosher salt


  1. Preheat oven to 400 degrees. Place a whole head of garlic in aluminum foil and close tightly. Roast the garlic in the oven for about 45 minutes or until it is fully roasted and soft. Set aside to let cool. When the garlic is fully cooled remove cloves. Set aside.
  2. In a bowl mix together marinated artichokes and parmesan cheese. Cut olives in half. Set aside fillings.
  3. After the garlic has cooked, flour a surface to roll out puff pastry sheets. Keep the sheet you not using refrigerated.
  4. Lightly flour both sides of sheets. Roll out into approximately 18 inches across x 12 inches high. Cut into six, 3 inch strips (see picture). 
  5. Put filling on one side of pastry and over lap the other, intertwining them make sure the ends are sealed. This may look a little messy but, they will look nice, when they are cooked.
  6. Place on a sheet pan and brush with egg wash.
  7. Bake for about 20 minutes or until golden brown. Serve immediately or at room temperature.

Peter’s wine pick:  Lambrusco Italian Wine.

~Happy Cooking!