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Artichoke Galette

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 49 mins
Total time 1 hr, 19 mins
Yield Serves 6 (serving size: 1 wedge)
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

Nutrition Information

  • calories 304
  • fat 18.4 g
  • satfat 6 g
  • monofat 5.5 g
  • polyfat 5.4 g
  • protein 9.3 g
  • carbohydrate 30.8 g
  • fiber 5 g
  • cholesterol 13 mg
  • iron 1.9 mg
  • sodium 503 mg
  • calcium 177 mg

How to Make It

  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.