It’s no secret that I’m not a huge artichoke fan. In fact, I’ve never even cooked a whole one before. One of the things I love about Seasonal Potluck is trying new things, and expanding my boundaries. That being said, I thought I would ease into this month with a simple artichoke pizza recipe. I figured I could pick the artichokes off if they really became unbearable. To my surprise, they blended with the feta and sun-dried tomato fabulously, and I’ve even been enjoying the leftovers. Go me!
The recipe is simple. Use a pre-made pizza crust, or make your own dough. (I made my own, not to brag or anything) Spread the crust with a layer of sun-dried tomato spread, then top with canned artichoke quarters, thinly sliced red onion, and feta cheese. Bake at 375 for 20-25 minutes!
I will admit that we added quite a bit of crushed red pepper to this after the fact. We’re a spicy family, what can I say?
What’s up with canned artichoke quarters anyway? Can someone explain this to me? I went to the store and bought 2 whole artichokes (they were 2 for $3 whoop!) and thought I’d be able to make all kinds of stuff with them. It seems like the artichoke heart is really the best part, and at one heart per choke, I’d need like a dozen to make this pizza. What gives? What can you do with a whole artichoke besides dip it in mayo and scrape the meat off with your teeth? I’d really like some insight into this, so please email me at firstname.lastname@example.org, leave a comment on this post, or link up an interesting recipe . Inquiring minds (mine) want to know.