Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

We can’t talk about artichokes without bringing spinach into the mix, right? But let’s create something better than spinach and artichoke dip, ok. (no matter how good it is). So today I am sharing some delicious spinach & artichoke flatbread pizzas topped with spinach and artichokes (duh) but also fresh watercress and creamy fontina cheese.

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

It’s been said, every pizza is a personal pizza if you try hard enough. But I do not want to give myself that option. These pizzas are truly personal pizza’s made from flatbreads so you can feel good about eating one by yourself. And if you make enough to have leftovers, might I recommend frying an egg on top and eating it for breakfast? (now, I’ve got your attention.)

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza

Spinach & Artichoke Flatbread Pizza
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Spinach & Artichoke Pizza

because you cannot talk about artichokes without talking about spinach at least once! 

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1-2 artichokes
  • 1.5 tbsp olive oil
  • 2 cups spinach
  • 1 clove garlic
  • 4 individual whole wheat flatbreads
  • 4 oz fontina cheese
  • 1 cup watercress

Instructions

  1. Cook the artichokes to your liking. (I cooked all my artichokes at once and used them throughout the week.)

  2. Preheat the oven to 350 degrees. Place tinfoil on top of a baking sheet. Add the 4 flatbreads to the baking sheet. 

  3. In a small sautée pan, add 1/2 a tbsp of olive oil into the pan and the 2 cups of spinach. Heat on medium until the spinach is wilted. 

  4. Add the remaining 1 tbsp of olive oil to a small mixing bowl and mince the garlic. Mix the garlic and olive oil together and lightly spread on the flatbreads. 

  5. Add the spinach to each of the 4 flatbreads.

  6. Shred the fontina cheese. Add one ounce to each of the flatbreads. 

  7. Add cooked artichoke hearts to the tops of each flatbread. 

  8. Place the flatbreads in the oven for 5 to 8 minutes. 

  9. After the flatbreads come out of the oven top with fresh watercress. 

Recipe Notes

If you prefer, you can use store-bought artichokes or check out this recipe for how to cook fresh ones. 

 

Spinach & Artichoke Flatbread Pizza

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Spinach & Artichoke Flatbread Pizza

Artichoke Hummus

Artichoke Hummus

Can you ever go wrong with hummus?

Of course the answer is no! But how can you make it even better? How about throwing in one of those grilled artichokes from last week! Please and thank you! What makes this recipe even better is using all the remaining artichoke petals as a vehicle for this delicious hummus!

Artichoke Hummus

Artichoke Hummus
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Artichoke Hummus

Artichokes dipped in artichoke hummus! Does it get any better for an artichoke lover?

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 can chickpeas
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp pine nuts
  • 1/2 lemon
  • 1 artichoke heart

Instructions

  1. Rinse the chickpeas, remove the skin if you wish. 

  2. In a food processor, add the chickpeas, tahini, olive oil, minced garlic, and lemon juice. 

  3. Cook the artichoke. (I used a precooked artichoke from earlier this week). 

  4. Add the artichoke heart to the food processor. 

  5. Pulse until high until the ingredients are well combined. 

  6. To serve, grill flatbread, clean radishes, and use the the artichoke petals. 

Recipe Notes

To cook the artichokes see my recipe from last week. 

Artichoke Hummus

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Artichoke Hummus

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

Before this week, my first and only experience with Artichokes was when I spent a semester abroad in Rennes, France. I lived with a host family who immersed me into French culture, especially in the food department. My host mom went to the market almost every day, and we only ate produce in season. In Rennes, artichoke season was late summer-early fall. And my host mom certainly took advantage of it. We would eat artichokes as an appetizer to dinner. She always served artichokes with a vinaigrette that contained mustard.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

While I lived with this family, I really tried my best to reform my picky eater ways. And certainly believed I had tricked my host mom into thinking I liked these artichokes. And I don’t really remember the taste of the artichokes because I hated the vinaigrette dipping sauce. But to make a long story short, at the end of artichoke season, my host mom goes, “Amanda, aren’t you so happy that artichoke season is over?” Busted.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

 

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Grilled Artichokes & Pesto

Grilling artichokes ups the flavor of this beautiful spring produce. 

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 2 Artichokes
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • Cooking Spray

For the pesto:

  • 12 leaves basil
  • 2 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 tbsp Parmesan

Instructions

  1. Wash, cut, and clean the artichokes. 

  2. Bring a large pot of water to a boil. Add lemon and minced garlic. 

  3. Place the artichokes face down in the pot. Cover the pot. 

  4. Cook for 25-30 minutes, until the artichoke leaves pull off easily. 

  5. Meanwhile, make the pesto. In a food processor add the basil, pine nuts, olive oil and parmesan. Pulse until well combined. Add a little more olive oil, if the pesto is not a smooth consistency. 

  6. Spray a grill plate. Place the artichokes face down on the grill plate. 

  7. Grill the artichokes on both sides for 5-8 minutes each. 

  8. Serve immediately with pesto! 

Recipe Notes

Need help cleaning and cutting your artichokes? Check out this post. 

Grilled Artichokes & Pesto

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto Grilled Artichokes & Pesto

Grilled Artichoke & Pesto

Ingredient of the week: Artichokes

Did you know that artichokes are actually flowers of a thistle!? The purple part is the top of the flower bud before it blooms and the “hairy” part is the actual flower which becomes bright purple when it bloom!

How to: Artichokes

But I’ll be the first one to admit, that breaking down artichokes can be intimidating. I don’t have a lot of experience breaking them down either! Below I took step by step photos of how to do so. I always watched this video  from Whole Foods.

Step 1: Cut off the stem.

How to: Artichokes

How to: Artichokes

Step 2: Cut of the top third and trim the tips.

How to: Artichokes

Step 3: Slice in half.

How to: Artichokes

Step 4: Remove the purple leaves and “hair.”

How to: Artichokes

How to: Artichokes

Now you are ready to cook them!

4 Facts on Artichoke Nutrition

  1. Artichokes have high amounts of phytonutrients which are antioxidants. Some research suggests that artichoke hearts have more antioxidant than blueberries, red wine, and dark chocolate. Antioxidants help fight off free radical damage. Free radical damage is linked to cancer.
  2. Artichokes are an excellent source of dietary fiber, like many vegetables. Dietary fiber helps keep you full and also keeps you regular 😉
  3. Artichokes are a good source of folic acid. Folic acid is a B vitamin that is especially important for women of childbearing age to prevent neural tube defects in babies.
  4. Artichokes are a good source of potassium. Potassium is known to help balance sodium in your blood which leads to better maintained blood pressure.