Artichoke flatbread is a crispy and flavorful flatbread perfect for those looking for a easy and quick artichoke recipe that is also delicious.
You won’t believe how good it is and how simple it is to prepare. Just a few basic ingredients that are usually in the pantry, and the artichoke flatbread, crispy on the outside and soft on the inside, is ready!
With just water, flour, and cheese, you’ve got magic. It’s an easy and quick artichoke recipe, accessible to everyone, perfect to enjoy hot or cold, suitable for many occasions: lunch, picnic, buffet, or light dinner. It’s a great way to get even those who don’t particularly like artichokes to eat them.
When I have little at home and can’t go shopping, the flatbread always saves me!
Cooked artichokes are low in calories but rich in fiber, vitamins, and minerals, vitamin C, potassium, and magnesium, which support many vital functions of the body.
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- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Year
Ingredients for the artichoke flatbread
- 1 cup type 1 flour
- 1 cup water
- 5 artichokes
- 1/3 cup grated Parmesan
- to taste fine salt
- 3 tbsp extra virgin olive oil
- 1 lemon
Tools
- 1 Knife
- 1 Cutting Board
- 1 Baking Dish
- Parchment Paper
- 1 Citrus Juicer
- 1 Whisk
- 1 Colander
Steps for the artichoke flatbread
To prepare the delicious artichoke flatbread WATCH THE VIDEO RECIPE
Clean the artichokes, remove only the harder outer leaves, cut off the thorny tip and center. Cut the artichokes in half and remove any fuzz. Slice them thinly on a cutting board with a knife.
Immerse them in plenty of water with the juice of a squeezed lemon. This will prevent oxidation.
Meanwhile, prepare the batter. In a bowl, pour the flour, water, and salt. With a whisk beat vigorously for a few minutes until you get a smooth, lump-free mixture.
Drain the artichokes and add them to the batter.
Line a 8×12 baking tray with parchment paper and pour everything on top. Level with a kitchen spatula and top with abundant grated Parmesan and extra virgin olive oil. Bake at 392°F (200°C) for about 16-18 minutes in the air fryer mode or in a static oven at 392°F (200°C) for 25-30 minutes until golden.
Once baking is done, let it rest for a few minutes, and gently remove the parchment paper. Cut into slices and serve hot. Enjoy your meal from Barbara!
Storage
The artichoke flatbread can be stored in the fridge in an airtight container for up to two or three days. Before serving, heat for a few minutes in the oven or air fryer at 320°F (160°C).
You can freeze it.
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