Artichoke Heart of Stone Tartlets

A fancy appetizer that’s easier than it looks

Looking for appetizer inspiration? Here crispy mini tart shells are filled with creamy ricotta cheese, a bit of lemon, artichoke hearts, and chives. So easy and SO good! I came up with this recipe for my SIX the Musical party as a play on words of Jane Seymour’s solo “Heart of Stone.” Artichoke hearts….heart of stone…get it? So fun!

Artichoke Heart of Stone Tartlets

Artichoke Heart of Stone Tartlets

Artichoke Heart of Stone Tartlets
Photo Credit: Simon Jones
Artichoke Heart of Stone Tartlets
Photo credit: Simon Jones

I adore artichoke hearts. They’re one of the few canned vegetables I keep in my pantry. They’re fantastic in salads, pasta dishes, my Mediterranean Crockpot Chicken, and in these little tartlets! The phyllo tart shells are a great thing to keep on hand in your freezer for entertaining at the drop of a hat. They taste like you slaved away all day making them and they really expedite the party app process.

Artichoke Heart of Stone Tartlets

Artichoke Heart of Stone Tartlets
Frozen mini tart phyllo shells
Ricotta
Lemons
Artichoke hearts, rinsed and quartered
Chives
  1. Remove mini phyllo tart shells from packaging and cook according to package directions. (Mine baked for just 3-5 minutes.)
  2. Remove tarts from oven and spoon high-quality ricotta cheese in each shell. Squeeze a bit of lemon juice right over the ricotta. Top with a quartered artichoke heart (you may need to cut them if the hearts are large). Grate a bit of lemon zest over artichoke heart and top with two chive pieces. Serve immediately.

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Artichoke Heart of Stone Tartlets

Read more about my SIX the Musical party here. Watch the episode:

Make your own magic,

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