Gallery

© Linda Pugliese

Recipe Summary

active:
15 mins
total:
25 mins
Yield:
Makes 32 hors d'oeuvres
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. Pat the artichoke hearts dry with paper towels and halve them lengthwise. Arrange the artichoke hearts cut side down on a lightly oiled baking sheet and roast for 5 minutes, until sizzling. Carefully transfer the artichokes to a plate. Arrange the celery leaves on the baking sheet and coat with the reserved artichoke oil. Roast for 3 minutes, until the leaves are crisp.

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  • Wrap each piece of the smoked salmon around an artichoke half and a few of the onion strips and transfer to a platter. Garnish with the crisp celery leaves and serve.