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Artichoke Ham Puffs

 Artichoke Ham Puffs
This recipe is wonderful for a special brunch with family or friends. With lots of cheese and chunks of ham, the filling is delicious and satisfying. I serve the puffs with fresh fruit and a sweet bread.
6 ServingsPrep: 10 min. Cook: 20 min.


  • 6 frozen puff pastry shells
  • 1/2 pound sliced fresh mushrooms
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon minced fresh tarragon
  • 2 cups milk
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 1/8 teaspoon coarsely ground pepper
  • 3 cups cubed fully cooked ham
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, patted dry and quartered


  • Bake pastry shells according to package directions. Meanwhile, in a
  • large skillet, saute mushrooms in 2 tablespoons butter for 3-4
  • minutes or until tender. Add the remaining butter; cook for 2-3
  • minutes over medium heat until melted.
  • Stir in the flour, mustard and tarragon until blended. Gradually add
  • milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened.
  • Reduce heat to medium. Add cheese and pepper; cook and stir for 3-4
  • minutes or until cheese is melted. Remove from the heat; stir in ham
  • and artichokes. Remove tops from pastry shells; fill with ham

2 of 2

Artichoke Ham Puffs (continued)

Directions (continued)

  • mixture. Replace tops. Yield: 6 servings.
Nutritional Facts: 1 pastry shell with 1 cup ham mixture equals 669 calories, 46 g fat (24 g saturated fat), 125 mg cholesterol, 1,688 mg sodium, 32 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer