Artichoke & Asparagus Flatbreads
with Tomato, Lemon Aioli & Potato Wedges
- Sesame
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
Crisp, hearty, veggie-forward flatbreads and roasted potatoes make for a casual, elegant meal that’s perfect for any time of day. Our Italian cheese blend melts to perfection along with tender marinated artichoke hearts, sautéed zucchini, and fresh tomato. Drizzle bright, lemony garlic aioli over this masterpiece for a rich, flavorful finish.
Ingredients
12 ounce
Potatoes
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
unit
Zucchini
1 unit
Lemon
1 unit
Marinated Artichoke Hearts
8 ounce
Asparagus
½ cup
Italian Cheese Blend
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, trim and slice zucchini crosswise into ¼-inch-thick rounds. Zest and quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, half the garlic powder (you’ll use the rest in the next step), a pinch of salt, and pepper. Cook, stirring occasionally, until zucchini is lightly browned, 2-3 minutes.
In a small bowl, whisk together mayonnaise, remaining garlic powder, juice from one lemon wedge (two wedges for 4 servings), and as much lemon zest as you like.
Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired. TIP: If you like things spicy, add a pinch of chili flakes!
Once potatoes are done, drizzle both sides of each flatbread with olive oil; brush or rub to coat all over and season with salt and pepper.
Place flatbreads upside down (dimpled sides down) on a second baking sheet. Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4 servings, divide flatbreads between two sheets. Toast on top and middle racks, swapping rack positions halfway through.)
Once flatbreads are toasted, flip over (dimpled sides up); evenly layer with Italian cheese blend, zucchini, sliced tomato, and artichoke hearts.
Return to top rack and bake until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) (Watch carefully so flatbreads don't burn!)
Drizzle flatbreads with as much lemon aioli as you like. Sprinkle with as many chili flakes as you like. Cut flatbreads into quarters.
Divide flatbreads and potato wedges between plates. Serve with any remaining lemon wedges and any remaining aioli on the side.
