For a light supper and an unforgettable taste of the season, try this stunning Artichoke Galette that pairs baby artichokes with peppery radishes.
2 tablespoons fresh lemon juice
8 baby artichokes
1/2 cup crisp white wine
1 1/2 teaspoons black peppercorns
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
How to Make It
Preheat oven to 400°.
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.
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.