Puff Pastry with Artichokes and Provolone
Roll out the pasta until 1/8 inch thick. Cut into 4 inch squares. Brush with egg yolk and bake in a 400°F oven for 15 minutes, or until the edges turn golden. Remove from the oven and let cool. Trim the artichokes, removing the stem, the outer leaves and tips of the inner leaves. Wash and blanch in salted water, acidulated with a couple slices of lemon. Drain, slice and saute in a saucepan for ten minutes. Then keep warm. In a separate pan, melt the butter, add the flour, some of the milk and the provolone diced into small pieces so that it will melt quickly. Flavor with a pinch of pepper and add the remaining milk. Mix vigorously until you have a smooth, fluid cream. Cut the squares of pasty dough in half horizontally. Place the artichokes on top, cover with the provolone cream and then cover with the other half of the dough. Bake in the often for a couple of minutes, then serve.