Best 6 Artichoke Flatbread Grilled Recipes

GRILLED ARTICHOKE, OLIVE AND PESTO FLATBREAD RECIPE

Steps:

• Open the DeLallo Pizza Dough Kit and in a large bowl, combine the flour mix and yeast packet with the 1 ¼ cups warm water. Stir with a fork until a dough begins to form.
• Knead by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled in size, about 45 minutes. (After this step, you can refrigerate for use within 1 to 3 days.)
• Preheat the oven to 450˚F. Divide the dough into 2 equal pieces. Lightly oil a large baking pan. Form the dough into 2 thin rectangles on the baking pan. (*Note that you could also make one larger thick crust pizza).
• Spread ⅓ cup pizza sauce on each of the rectangles, then divide the mozzarella among the dough rectangles (*if using a ball of mozzarella, slice it thinly. If using small mozzarella balls, halve them.) Divide the olives, onions, and artichokes among the pizzas.
• Bake until the crusts are golden and crispy. Drizzle the pesto over the flatbreads (it will be messy and imprecise) and top each with fresh basil leaves. Cut into wedges and serve.

GRILLED FLATBREAD WITH ARTICHOKES & RICOTTA

Steps:

• Turn the dough out onto a lightly floured surface. Using the heel of your hand, gently press and stretch the dough out toward the edges. Stretch the dough to 1/4-inch or less thickness, into a rectangular shape measuring about 14" by 8". Using a rolling pin to smooth it out helps with the process. If the dough is stubborn and wants to "shrink back" as you work, just give it a five-minute rest before continuing.
• Preheat gas grill to medium-high heat. If grilling lemon slices, coat both sides of each slice with olive oil.
• When you are satisfied with the shape of the rolled out dough, brush the entire surface lightly with olive oil. Season lightly with coarse salt and freshly ground black pepper. Gently lift one long end and fold dough in half. Brush surface lightly on both sides with olive oil. Dough is now ready for transport to the grill.
• If grilling lemon slices, place them on the edges of the grill surface to char as the flatbread grills.
• Unfold the dough and cautiously place it on the preheated grill grates. You may need to quickly stretch the edges to re-establish the desired shape. Close grill cover. After a minute or so, lift the edge of the dough with tongs to check on the progress. Once dough starts to "bubble" and grill marks are noticeable, flip the dough using metal tongs or a metal pizza peel. Cover grill and after one minute, lift the dough to check underneath. Once the char marks are apparent, the crust is ready to be transferred to a tray.
• Turn off several burners of the grill to create a "cooler" area. Or preheat oven to 375°F.
• Meanwhile, stir together the ricotta, basil, honey and a pinch of both salt and pepper. Top the grilled flatbread with the ricotta mixture. Scatter on the artichokes.
• Return the dressed flatbread to the grill, placing it on the "cooler" side to avoid overcharring. Close the cover and grill for about 3 minutes until the ricotta mixture loosens slightly and the flatbread is well heated. OR place the dressed flatbread in the preheated oven on a tray until the ricotta mixture loosens slightly and the flatbread is well heated.
• Top with fresh arugula and shaved parmesan. If desired, sprinkle lightly with crushed red pepper flakes. Just before serving, drizzle lightly with the lemon vinaigrette and chopped chives.

ARTICHOKE FLATBREAD GRILLED

Steps:

• Lightly brush both sides of 4 whole wheat flatbreads with olive oil. Grill directly over medium heat for 2 minutes to toast. Remove from grill.
• Divide fresh spinach, garlic and herb goat cheese, marinated artichoke hearts and tomato among flatbreads. Grill about 2 minutes more or until bottoms are browned and toppings are heated through.
• Sprinkle with salt, pepper, and pizza seasoning.

BACON AND ARTICHOKE HEARTS LAVASH FLATBREAD

Steps:

• Preheat the oven to 425 degrees F and line a sheet tray with parchment paper.
• Cook the bacon in a large saute pan over medium-high heat until it is golden and crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove all but 1 tablespoon of the bacon grease and add the artichoke hearts. Cook over medium heat until they are golden brown, 3 to 4 minutes. Add the canola oil, then the garlic and chile flakes. Saute until the garlic is fragrant, another minute. Remove from the heat and set aside.
• Combine the ricotta, lemon zest, Parmesan, salt, pepper and 2 tablespoons lemon juice in a medium bowl and stir until smooth. Trim the lavash as necessary to fit on a sheet tray and spread the ricotta mixture in an even layer over the top. Top with artichokes and bacon and bake until the cheese is melted and the lavash has crisped at the edges, about 10 minutes.
• Toss the arugula with olive oil and the remaining tablespoon lemon juice and season with salt and pepper. Drizzle the flatbread with olive oil, then top with arugula and cut into slices.

GRILLED ARTICHOKES

Steps:

• Preheat an outdoor grill to medium heat.
• Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand.
• Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool. Cut in half lengthwise and remove choke with a spoon.
• Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm.
• Grill the artichokes, basting with the butter mixture, until until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise.
• Special equipment: smoker/dehydrator
• Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe.
• Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight.
• Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking.
• Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes.
• In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
• Prep Time: 15 minutes
• Cook Time: 1 to 1 1/2 hours
• Inactive Prep Time: 8 hours

GRILLED GARLIC ARTICHOKES

Steps:

• Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.