Artichoke Galette

• 2 tablespoons fresh lemon juice
• 8 baby artichokes
• 1/2 cup crisp white wine
• 1 1/2 teaspoons black peppercorns
• Cooking spray
• 5 shallots, peeled and quartered
• 5 French breakfast radishes, halved lengthwise
• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• 1 garlic clove, halved
• 1/3 cup pine nuts, toasted and chopped
• 3 ounces Asiago cheese, shredded (about 3/4 cup packed)
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt

1. Preheat oven to 400u0b0.
2. 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; saute 5 minutes. Combine shallots, artichokes, and radishes.
3. 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 400u0b0 for 30 minutes or until browned.

lemon juice, artichokes, crisp white wine, black peppercorns, cooking spray, shallots, garlic, pine nuts, cheese, thyme, black pepper, kosher salt

Taken from www.myrecipes.com/recipe/artichoke-galette (may not work)