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.

Recipe by Cooking Light May 2012

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.
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