• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

April 28, 2010 Food

Meet my new best friend –

I used to not care so much for artichokes. That was before this recipe. Now we’re best friends. Especially, since the recipe calls for already prepped frozen artichokes. No awkward man-handling of vegetables for this pizza pie! This Artichoke and Fontina Pizza was adapted from Food and Wine Magazine.

Ingredients:
12 ounces frozen artichokes, thawed and drained
3/4 cup olive oil, plus 1 tb.
2 tsp. lemon juice
2 smashed garlic cloves
2 each: thyme sprigs and rosemary sprigs (fresh!)
1 bay leaf
Pinch crushed red pepper
Salt and Pepper
Cornmeal for dusting
1 ball of bakery pizza dough (I have a good recipe for this I’ll post later)
1 1/2 – 2 cups shredded fontina (use a box grater or food processor)

Directions:

  1. In a medium bowl, combine the artichoke hearts with 3/4 cup of the olive oil, the lemon juice, garlic, thyme, rosemary, bay leaf and crushed pepper. Season with salt. Cover and refrigerate the artichokes overnight or for up to 3 days.
  2. Preheat the oven to 425°. Dust a work surface with cornmeal and roll out the pizza dough. Transfer to baking sheet. Drizzle the round with the remaining 1 tablespoon of olive oil. Bake for about 8 minutes, until the dough looks dry and bubbles appear on the surface. Remove from the oven.
  3. Remove the bay leaf and chop the artichokes, garlic and herbs into bite-size pieces; drain them on paper towels. Sprinkle the Fontina over the pizza; distribute the artichoke mixture over the cheese. Season with salt and pepper; return the pizza to the oven. Bake for about 10 minutes, until the edges are browned. Serve hot.
  4. Invite me over for dinner. I’ll bring the wine.

More from my site

  • Balsamic Herb Steak Kebabs & Garlic Butter RiceBalsamic Herb Steak Kebabs & Garlic Butter Rice
  • Flower Cookies, A Charlotte Mom Favorites Baking Craft.Flower Cookies, A Charlotte Mom Favorites Baking Craft.
  • Dark Chocolate Pots de Creme: Dairy-Free & VeganDark Chocolate Pots de Creme: Dairy-Free & Vegan
  • I’ve Lost My Son – In WeightI’ve Lost My Son – In Weight

Categories: Food

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « A threatened absence makes the heart grow fonder…
Next Post: Color me Grateful »

Reader Interactions

Trackbacks

  1. Menus on Mondays: 11/5/12 and Recipe Linkup - Mom Favorites says:
    November 5, 2012 at 12:13 am

    […] Marinated Artichoke Pizza (add some sliced proscuitto for protein lovers!) Arugala Salad with Olive Oil and Balsamic Vinegar Photo Cred: MyRecipes.com […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Chili Crisp Yakisoba - Pan fried noodles with bok choy and chili crisp fried egg.

How to Make Chili Crisp for the best ever Pan Fried Yakisoba

Popular Posts

Freezer-Friendly Pancake Muffins Recipe
DIY Pup Paw Salt Dough Ornaments
Hibachi-Style Sesame Ginger Zucchini
Soul-Warming Mushroom and Wild Rice Soup
Yummy Thai Peanut Veggie Rice Bowls
Lemon Springerle Cookies: #52WeeksofSweets, Week 30
Make This: Cranberry Spiced Holiday Punch
Sparkling Cranberry Ginger Cocktail Recipe for your Holiday Gathering

Party Time!

The 'Winter in the South' Coffee Cocktail will warm up your hands and your soul this holiday season.  Easy to make and requiring just a few ingredients, this warm coffee cocktail will keep the party going on cool winter evenings.

Winter in the South, a Southern Coffee Cocktail

Find me on Instagram

Merry Christmas with love from the Hardings! #chti Merry Christmas with love from the Hardings! #chtistmas2022 @mallou_s_  @jonniefivebikes
When it's the last day of school before Christmas When it's the last day of school before Christmas break, you get Veuve and biscuits.
#100dollarsaywhat? #champagnemondaymorning @viciousbiscuitcharlotte #arbo #clteats
A face only a mother could love. And Will. #hank A face only a mother could love. 

And Will. #hankharding #christmaspup #dogswithunderbites
#MistletoeMarket! @campnorthend @mallou_s_ @jon #MistletoeMarket! 

@campnorthend @mallou_s_  @jonniefivebikes  #familyfunday
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2023 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio