Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Tiffany Vickers Davis
Recipe by Cooking Light May 2012

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
49 mins
total:
1 hr 19 mins
Yield:
Serves 6 (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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.

Nutrition Facts

304 calories; fat 18.4g; saturated fat 6g; mono fat 5.5g; poly fat 5.4g; protein 9.3g; carbohydrates 30.8g; fiber 5g; cholesterol 13mg; iron 1.9mg; sodium 503mg; calcium 177mg.
Advertisement