ROASTED ARTICHOKE WITH FETA & GARLIC VINAIGRETTE

Enjoy tender, roasted artichoke topped with a tangy feta cheese & brought together with a zesty vinaigrette that will make your taste buds sing! Works wonderfully as a side dish or a main course.

Difficulty:

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 2

ROASTED ARTICHOKE WITH FETA & GARLIC VINAIGRETTE Image 1

ROASTED ARTICHOKE WITH FETA & GARLIC VINAIGRETTE Image 2

Related Tags

Vegetarian seasonality

Ingredients

3 large globe artichokes
3 tsp lemon juice
Salt and black pepper
Extra virgin olive oil
6 garlic cloves, peeled
1 small shallot, thinly sliced
1 tbsp capers
Crumbled feta cheese to taste

For the vinaigrette:
Same 6 garlic cloves roasted earlier with the artichoke
½ cup chopped fresh dill
¼ cup fresh lemon juice
1 tsp honey
Salt and Black Pepper

Method

Preheat the oven to 200C.
To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers. When you reach the softer layers, use a serrated knife to cut off about ¾ inches from the top. Cut artichoke in half length-wise. Then, using a spoon, remove the fuzzy choke on the inside.
As you clean the inside of each artichoke half, add ½ teaspoon lemon juice to cover the surface to prevent discolouring.
On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.
Season artichokes, and nestle 1 garlic clove in the centre of each half. Drizzle generously with olive oil. Close the foil around artichokes.
Roast for 40 minutes.
Carefully open the foil pouches using tongs. Remove the roasted garlic, and close the foils back until ready to serve. Let garlic cool.
In the bowl of a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.
Remove the artichokes from foil. Arrange on a serving platter, generously drizzle the roasted garlic-dill vinaigrette. Top with shallots, capers and crumbled feta cheese. Enjoy!