This French cuisine delicacy is a savory tart that’s perfect for a light meal. Resembling a pizza shape, these delicious artichoke galettes will give you a taste of France’s recipe for pizza. Bon Appetit!
INGREDIENTS
- 2 Tablespoons of fresh lemon juice
- 8 baby artichokes
- ½ cup of white wine, crisp
- 1 ½ teaspoons of black peppercorns
- 5 shallots, peeled and quartered
- 5 French breakfast radishes, cut in half
- ½ package of refrigerated pie dough
- 1 garlic clove, halved
- 1/3 cup of pine nuts, toasted and chopped
- 3 ounces of Asiago cheese, shredded
- 2 teaspoons of fresh thyme leaves
- ½ teaspoon of black pepper
- ¼ teaspoon of kosher salt
- Cooking Spray
DIRECTIONS
- Preheat the oven to 400 degrees.
- Combine 1 cup of water and lemon juice in a bowl. Trim the stems and tops off the baby artichokes. Cut the artichokes in quarters and place in the lemon juice bowl.
- In a saucepan, combine 2 cups of water with the wine. Place peppercorns in the center of a cheesecloth and tie the ends. Add the tied peppercorns to the pan and bring to a simmer. Drain the artichokes and add them to the pan. Simmer for 5 minutes, then drain. Discard the peppercorns.
- Heat a small skillet over medium to high heat. Coat the pan with cooking spray and add the shallots. Sauté for 5 minutes; combine with artichokes and radishes.
- Roll out the refrigerated pie dough into a 15-inch circle. Rub with garlic. Place the dough on a baking sheet and sprinkle with nuts and cheese, leave a 2 inch border around the circle.
- Top the dough with your artichoke mixture, thyme, black pepper, and salt. Fold dough edges over to cover the mixture partially.
- Bake at 400 degrees for 30 minutes. Top of galettes should be browned.
Artichoke Galette Recipe found on Cooking Light.
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