Dear Jamie Oliver,
If you were to come over for dinner, I’d bake you an artichoke and orange galette, and maybe we’d discuss America’s obesity problem. I may also cook this for you. Or this, or maybe this. But we’d start with a buttery, rich galette stuffed with the season’s finest flavors – artichoke, citrus, green garlic and walnuts. It’s rich and indulgent, healthy and elegant, and I think you’d appreciate its simplicity.
I would ask you what someone like me, an everyday person, could do to help. I could sign your petition, I could post seasonal, healthy recipes on my blog, but what else? How can all of us help spread the word? As you and other locavores have already encountered, people get defensive when you try to change their eating habits. How do you teach someone something they don’t want to learn? Should you even try? I guess I’ll have to watch your show to find out.
Too many people still eat meals out of a box. Defrosting fettuccine alfredo or stirring in dehydrated flavor packets. When I saw the ad for your new show, my heart smiled. You are not making semi-homemade meals or trading butter for margarine, you are teaching people how to eat food. People who need to know. And you are broadcasting it through a mainstream medium. This means you’ll reach a whole new audience – not only those who watch cooking shows, but those who watch reality TV, those who watch sit-coms, those who watch dramas, those who just leave the TV on while they microwave a hot pocket.
Hats off to you, Jamie Oliver. And after a second glass of wine, I’d tell you how adorable you are, and about the secret crush I’ve had on you since Naked Chef. But really Jamie, who isn’t infatuated with you? And if they weren’t before, they will be after your primetime debut.
I hope you enjoy the galette. Maybe next time we’ll do this at your place.
What would you cook if Jamie Oliver was coming over for dinner, and better yet, how do you feel about Food Revolution?
Artichoke and Orange Galette with Walnuts and Green Garlic
Cook time: About 2 hours
- 2 artichokes
- 3 medium oranges
- 1/2 cup crushed walnut halves (I used a mortar and pestle)
- 2 stalks green garlic, sliced very thin, lengthwise (remove dark green parts)
- ½ – 1 cup dry white wine
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- 2 tablespoons shredded San Joaquin Gold (or parmesan reggiano)
Crust (adapted from a David Lebovitz recipe):
- 2 1/2 cups all-purpose flour
- 1 tablespoon olive oil
- 1/2 teaspoon. salt
- 8 ounces unsalted butter, cut into 1/2-inch pieces and chilled
- About 2/3 cup ice water
In a large bowl, mix together the flour and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water and the olive oil to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or a food processor, be especially careful not to over mix the dough). Gather the dough with your and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour (you can freeze one of them if only making one galette).
While the crust is in the fridge, prepare the stuffing.
I prepared the artichokes based on a Mario Batali recipe I read in this month’s issue of Food & Wine. Cut off the top ¼ inch from the artichoke. Trim off all the dark green, tough outer leaves. Peel and trim the stem. Repeat with the second artichoke. Slice the artichokes lengthwise, each slice being 1/8 of an inch thick.
Cut 2 oranges in half and squeeze the juice into a large bowl. Drop the halves into the bowl, along with the artichoke slices. Fill the bowl with water and stir.
Preheat oven to 400F.
Heat up a large saucepan on low heat and swirl in 2 tablespoons of olive oil. Add crushed walnuts and cook for 2 minutes. Take 2 teaspoons of zest from the remaining orange and add it to the walnuts. Cook for another minute. Drain artichokes, remove orange halves, and add to the saucepan. Cook for 5 minutes. Add ½ cup of wine, cover, and cook and 10 minutes more. If artichokes dry out before they become tender, add remaining wine and cook a few more minutes. Keep the heat low so the walnuts don’t burn. When tender, taste for salt and pepper.
Remove the crust from the fridge and roll it out into a circle with about an 11-inch diameter. Carefully place the artichoke filling inside the crust, leaving 2 inches along the edges. Squeeze the juice form the remaining orange on top. Fold up the edges of the crust, pleating in the same direction as you go. Don’t worry if it doesn’t look perfect, galettes aren’t rarely do.
Bake for 20 minutes (or until golden brown) on a baking sheet lined with parchment paper. Cool on a wire rack, and garnish with thin wisps of green garlic and shredded cheese.