2 teaspoons powdered sugar
1 teaspoon minced shallots
2 (8 ounce) packages fresh artichoke hearts, drained and quartered
2 tablespoons butter
6 ounces apple, peeled and cored
3 tablespoons raspberry jam
In a medium mixing bowl, mix powdered sugar, minced shallots and artichoke hearts. Shape mixture into 5 to 8 cubes. Melt butter in a medium mixing bowl over low heat. Stir Peach jam and 2 tablespoons butter into cream mixture. Transfer pastry to ornate plastic bag and refrigerate. Chill for at least one hour and cut into cubes.