La Cucina Italiana, February 2002
| 45 minutes — 8 Servings | |||||||||||||||||
Ingredients
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InstructionsTrim the artichokes and remove the tough outer leaves. Scoop out the hairy inner choke and slice thinly. In an 8" skillet, saute the artichokes in the olive oil for 3 minutes over medium heat; season with salt. Add 1/2 cup of water to the pan, cover, and cook for 10 minutes, or until tender. Meanwhile, preheat the oven to 375F. Generously oil a 10" round pizza pan and line it with the pizza dough, pressing with your fingers so the dough extends to the sides of the pan. Bake for 20 minutes, or until golden and lightly crisp. Turn on the broiler. Top the focaccia with the sauteed artichokes, arrange the Brie over it in a sunburst pattern, and broil for 5 minutes, or until the Brie begins to melt. Serve hot, dividing the focaccia in 4 sections as a first course or in 8 sections as an appetizer. |
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NotesYou can substitute Italian cheeses such as Taleggio or Robiola di Roccaverrano for the Brie. To avoid buring the focaccia, set the rack 10" from the broiler after topping it with cheese. |
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