Behold: another wonderful use for precious sourdough discard, this time in a flatbread/pancake form. This sourdough artichoke pancake with spicy tomato labneh is filled with herbs and artichoke hearts and fried up to a beautiful crispness. Feel free to mix and match different herbs and spices, but the below combination works quite well. The savory artichokes, fragrant chives and parsley, and spicy tomato labneh, make this sourdough artichoke pancake a tasty snack or satisfying meal.
for the artichoke pancake
- 3 tablespoons olive oil, divided
- 3 garlic cloves, sliced
- ½ cup artichoke hearts, diced
- 1 tablespoon chives
- 1 tablespoon parsley
- ½ cup sourdough discard
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
for the tomato labneh
- ½ cup tomato sauce
- ¼ cup labneh
- 1 teaspoon crushed red pepper flakes
artichoke pancake steps
Heat 2 tablespoons of olive oil in an 8-inch pan over medium heat. Add the garlic and cook for 2-4 minutes, until golden. Add the diced artichoke heart, chives, and parsley and cook for another 5 minutes. Remove from the pan and add the remaining tablespoon of oil. Swirl it around so that it evenly coats the pan. Pour the sourdough discard into the pan and add the salt and pepper. Let it cook until the edges begin to brown, about 4 minutes, then add the garlic and artichokes. Cook for another 4 minutes then flip and cook for another 4 minutes until the edges are crisp and golden. The pancake will puff up as it cooks.
tomato labneh steps
Mix the tomato sauce, labneh, and crushed red pepper until evenly combined. Serve chilled alongside the artichoke pancake.