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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a light supper and an unforgettable taste of the season, try this stunning Artichoke Galette that pairs baby artichokes with peppery radishes. Ingredients:
2 tablespoons fresh lemon juice |
8 baby artichokes |
1/2 cup crisp white wine |
1 1/2 teaspoons black peppercorns |
cooking spray |
5 shallots, peeled and quartered |
5 french breakfast radishes, halved lengthwise |
1/2 (14.1-ounce) package refrigerated pie dough (such as pillsbury) |
1 garlic clove, halved |
1/3 cup pine nuts, toasted and chopped |
3 ounces asiago cheese, shredded (about 3/4 cup packed) |
2 teaspoons fresh thyme leaves |
1/2 teaspoon black pepper |
1/4 teaspoon kosher salt |
Directions:
1. Preheat oven to 400°.
2. Combine 1 cup water and juice in a bowl. Cut artichoke tops off; trim stems. Quarter artichokes; place in bowl. Combine 2 cups water and wine in a saucepan. Place peppercorns in center of cheesecloth; tie ends. Add sachet to pan; bring to a simmer. Drain artichokes; add to pot. Simmer 5 minutes; drain. Discard sachet. Heat a small skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 5 minutes. Combine shallots, artichokes, and radishes.
3. Roll dough out to a 15-inch circle; rub with garlic. Place dough on a baking sheet. Sprinkle with nuts and cheese, leaving a 2-inch border. Top with artichoke mixture, thyme, pepper, and salt. Fold edges of dough over to partially cover. Bake at 400° for 30 minutes or until browned.
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