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Roasted Artichoke and Flatbread


I love flatbreads. I love onions. I love olives. I love artichokes. Thus, this recipe was born.


14 ounce can artichokes

1 red onion

1/4 cup Kalamata olives

1 lemon

1 ounce tahini 

2 Mediterranean pitas


garlic, olive oil, salt, pepper


Peel 2 garlic cloves . Transfer to a small saucepan with 1⁄4-inch oil. Bring to a simmer over medium-low heat. Reduce heat to low and simmer until softened and browned, 8–10 minutes; set aside.

Drain artichokes; halve lengthwise. Halve onion; cut into 1⁄2-inch thick slices. 

On a rimmed baking sheet, toss artichokes, onions, peppers, and olives with a drizzle of oil; season with salt and pepper. Broil on upper oven rack until softened and charred in spots.

Into a small bowl, squeeze 2 teaspoons lemon juice. Stir in tahini. Stir in 1 tablespoon water at a time until creamy. Season to taste with salt and pepper.

Transfer veggies to a plate and wipe baking sheet clean.

Generously brush pitas with garlic oil, then transfer to same baking sheet. Broil on upper oven rack until golden-brown on one side. Remove from oven and flip pitas.

Mash and spread softened garlic cloves over pitas (brush with more garlic oil, as desired). Spread veggies evenly over top. Broil on top oven rack until edges of pitas are golden-brown, about 2 minutes.

Serve Mediterranean pitzas with tahini sauce drizzled over top. Enjoy!


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