About the Recipe
Bring new life to baked artichokes, all the flavor without all the mess to eat! Paired with a great whipped feta dip for a flavorful and nutritious appetizer.
Ingredients
Artichoke
1 1/2 cup Panko bread crumbs
1 teaspoon smoked or regular paprika
1 teaspoon dried thyme, oregano, rosemary, or a mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon lemon juice
Kosher Salt
Pepper
1/3 cup extra virgin olive oil
2 cans (14 ounces) artichokes hearts in water, halved or quartered
Dip
1 block (8 ounce) feta cheese
3 ounces cream cheese, at room temperature
2-3 tablespoons honey
1 clove garlic, grated
cayenne or chili flakes
Preparation
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
Add the Panko bread crumbs, sesame seeds, paprika, dried herbs, onion powder, garlic powder, lemon juice, salt, and pepper to a shallow bowl. Pour the olive oil into a separate bowl. Add the artichokes and toss well to coat.
Dredge the artichokes through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 15 minutes, then flip and bake another 10-15 minutes, until crisp all around.
Meanwhile, whip the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. Add cayenne to taste. The feta can be kept in the fridge for up to 3 days.
Serve the baked artichokes with the feta for dipping or drizzle over top. ENJOY!