Photo: Randy Mayor; Styling: Cindy Barr
Hands-on Time
49 Mins
Total Time
1 Hour 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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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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