Artichoke and Arugula Flatbread – naan layered with artichokes, feta, and garlic, topped with arugula tossed in a white balsamic dressing.
Do you also have this thing happen to you when the weather gets nice, where you suddenly have almost zero desire to cook – basically anything – unless it takes minimal effort, few ingredients, but is still going to be super tasty?
If you said yes – then continue on my friends, because Artichoke and Arugula Flatbread is ALL OF THE ABOVE! It has been my go-to the last few weeks because of how easy it is to make, it is the perfect dinner for one, and I feel super healthy with the mile-high pile of arugula on top.
You guys. It’s just so perfect for a quick weeknight meal, or anytime you don’t feel like standing in the kitchen for longer than 5 minutes.
Here’s how you achieve dinner perfection this summer:
- Take a piece of naan (right, this is starting out realllll goood), brush a little olive oil and garlic on top
- Layer on the artichoke and feta
- Stick it in the oven to get crispy edges
- Toss arugula with white balsamic, lemon juice, and red pepper flakes and pile it onto your delicious flatbread
And then of course sit back and enjoy. For me, that means with a glass of wine (um, hi, have we met? I like wine.), on the deck, watching the sun go down and feeling super-uber thankful that it’s summertime.
I have to tell you about these flavors though – the unique artichoke flavor, complimented with the slightly salty and tangy feta cheese, topped with peppery arugula, tangy white balsamic, and the extra hint of spice from the red pepper flakes – that’s surely a combination we can all agree on, yes?
One more thing you’re sure to love: this could double as an appetizer or dinner! No matter what part of the meal you gobble it down for, it’s ready in under 15 minutes and is delicious, flavorful, and healthy to boot!
What other ways are you totally rockin’ summer?! If you make this recipe (or any other!), I’d love to see! Tag Fork in the Kitchen on insta, Facebook, or send me snap (forkinkitchen). Don’t forget to #FORKINTHEKITCHEN!
- 2 regular or garlic naan
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 8-10 artichoke hearts, diced*
- 6-8 Tablespoons feta
- Zest of 1 lemon
- 1 lemon, juiced
- Dash red pepper flakes
- ¼-1/2 teaspoon freshly ground black pepper
- 1½ teaspoons white balsamic
- 2 cups arugula
- Preheat oven (preferably with pizza stone inside as it preheats) to 350°F.
- Drizzle olive oil and spread garlic equally between each piece of naan. Top each naan with artichoke hearts and feta. Bake for 10-12 minutes until edges begin to brown.
- Meanwhile, whisk together lemon zest, lemon juice, red pepper flakes, freshly ground black pepper, and white balsamic. Toss together with arugula.
- When flatbread is cooked, top with arugula and serve immediately. Add additional feta and drizzle with leftover "dressing" from arugula if desired.
This can easily be turned into dinner for one!
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