artichoke pizette

After working through piles of tough scales, we arrive at the tender heart of the matter.

Continuing with the artichoke-as-flower theme, rosettes of thinly sliced artichoke hearts were arranged on top of crisp olive oil-enriched dough. I've used a mayonnaise based sauce, knowing full well that it wouldn't be heat stable— unless, of course, it was held together with copious amounts of cheese.
The sauce— which is really a garlic, parmesan, and thyme flavored mayo— also makes a fantastic garlic bread when slathered on thick slices of baguette and glazed under the broiler.

Download recipe:   artichoke pizette