Artichoke Galette Recipe

Name: Artichoke Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 t lemon juice; 8 baby artichokes; 1/2 cup crisp white wine; cooking spray; 5 shallots, peeled and quartered; 5 French radishes, halved lengthwise; 1/2 package refrigerted pie dough; 1 garlic clove, halved; 1/3 cup pine nuts; 3 oz shredded Asiago cheese; 2 tsp fresh thyme leves; Kosher S&P

Servings: persons

2 t lemon juice
8 baby artichokes
1/2 cup crisp white wine
cooking spray
5 shallots, peeled and quartered
5 French radishes, halved lengthwise
1/2 package refrigerted pie dough
1 garlic clove, halved
1/3 cup pine nuts
3 oz shredded Asiago cheese
2 tsp fresh thyme leves
Kosher S&P

1
1. Preheat oven to 400 degrees
2
2. Combine 1 cup water and lemon juice in a bowl. Cut artichoke tops off, trim stems. Quarter artichokes, plae in bowl.Combine 2 cups water adn wine to a pan. Add pepper. Simmer 5 minutes. Drain artichokes and add to pan. Coat small pan with cooking sray and add shallots. Saute 5 minutes. Combine shallots, artichokes and radishes.
3
3. Roll out dough. Rub with garlic halves. Plae o baking sheet. Sprinkle wiht nuts and cheese, leaving a 2 inch border. Top with artichke mixture, thyme S&P. Fold edges over. bake at 400 for 30 minutes or until browned.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 t lemon juice, 8 baby artichokes, 1/2 cup crisp white wine, cooking spray, and more.

Yes, Artichoke Galette falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Galette

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