Artichoke Galette

Photo: Randy Mayor; Styling: Cindy Barr

For a light supper and an unforgettable taste of the season, try this stunning Artichoke Galette that pairs baby artichokes with peppery radishes.

Yield: Serves 6 (serving size: 1 wedge)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 49 Minutes
Total: 1 Hour, 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 304
  • Fat: 18.4g
  • Saturated fat: 6g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 5.4g
  • Protein: 9.3g
  • Carbohydrate: 30.8g
  • Fiber: 5g
  • Cholesterol: 13mg
  • Iron: 1.9mg
  • Sodium: 503mg
  • Calcium: 177mg


  • 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


  1. 1. Preheat oven to 400°.
  2. 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. 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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