← All recipes

Artichoke Feta

Artichoke Feta comes together with Garlic, Lemon Juice, Olive Oil, Honey, and White Wine Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 1/2 tbsp
• 1 tbsp
• 1/4 cup
• 2 tbsp
• 1/4 cup
• 3/4 cup
• 1/2 lb
• 1 bunch
• 6 oz

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   If using fresh artichokes, rinse and cut off pointed leaf tips.

3. 3

   Coat with olive oil and sprinkle with salt and pepper, then roast or grill until the outer leaves peel off easily, about 30 minutes.

4. 4

   Refrigerate until cool, then remove outer leaves and fuzzy choke, leaving the heart.

5. 5

   With a paring knife, peel off fibrous exterior of stem but do not cut stem off.

6. 6

   Cut hearts into halves or quarters.

7. 7

   If using bottled artichoke hearts, rinse well, coat with olive oil and season with salt and pepper.

8. 8

   Roast or grill for about 30 minutes.

9. 9

   Refrigerate until cool, then cut into halves or quarters.

10. 10

    To serve: to arrange ingredients in a glass bowl, toss artichoke hearts, green beans, watercress and radish shavings separately with vinaigrette, then layer in this order: half the artichokes, all the watercress, all the green beans, the remaining artichokes, the fets, pistachios and radish shavings.

11. 11

    Otherwise toss artichoke hearts, green beans, watercress and radish shavins with vinaigrette and top with crumbled feta and pistachios.