Artichoke Galette

Ingredients

• 0.8 cup asiago cheese shredded packed
• 8  baby artichokes 
• 0.5 teaspoon pepper black
• 1.5 teaspoons peppercorns black
• 2 teaspoons thyme sprigs fresh
• 1  garlic clove halved
• 0.3 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.3 cup pinenuts toasted chopped
• 5  radishes french halved lengthwise
• 14.1 ounce pie crust dough refrigerated (such as Pillsbury)
• 5  shallots peeled quartered
• 0.5 cup wine crisp

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• pot
• cheesecloth

Directions

1. Preheat oven to 40
2. Combine 1 cup water and juice in a bowl.
3. Cut artichoke tops off; trim stems. Quarter artichokes; place in bowl.
4. Combine 2 cups water and wine in a saucepan.
5. Place peppercorns in center of cheesecloth; tie ends.
6. Add sachet to pan; bring to a simmer.
7. Drain artichokes; add to pot. Simmer 5 minutes; drain. Discard sachet.
8. Heat a small skillet over medium-high heat. Coat pan with cooking spray.
9. Add shallots; saut 5 minutes.
10. Combine shallots, artichokes, and radishes.
11. Roll dough out to a 15-inch circle; rub with garlic.
12. Place dough on a baking sheet.
13. 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.
14. Bake at 400 for 30 minutes or until browned.