A Dip/Dish of Marinated Artichokes with Olives and Feta

Just a fun Mediterranean appy for dipping with crusty bread…or hell, even as a dinner.
Prep Time 10 minutes
Cook Time 20 minutes
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What You’re Gonna Need:

  • 1 cup extra-virgin olive oil
  • 2 cups jarred whole artichoke hearts
  • Salt and pepper
  • 3 sprigs fresh thyme
  • 2 2-inch strips lemon zest plus 1 tablespoon juice
  • 2 garlic cloves sliced thin
  • 1 tsp fennel seeds
  • 1/2 tsp red pepper flakes
  • 1/2 cup pitted kalamata olives halved
  • 4 ounces feta cheese cut into 1/2-inch pieces (1 cup)
  • 1 tbsp minced fresh parsley

What Ya Gotta Do:

  • Heat 10-inch cast-iron skillet over medium heat. To see if it is nice and hot, touch it with your tongue.
  • Add 1 tablespoon oil and heat until it gets all shimmery and shiny.
  • Add artichokes and ½ teaspoon salt and cook until slightly brown, up to 10 minutes or so.
  • Stir in thyme sprigs, lemon zest, garlic, fennel seeds, and pepper flakes and cook until it smells like a little slice of heaven. Shouldn’t take more than a hot minute.
  • Stir in olives and remaining oil. Reduce heat to low and cook until flavors become one with the Baby Jesus and mixture is heated happily. (20 minutes)
  • Throw out the thyme sprigs and lemon zest, if desired. Keep ‘em in if ya feel dirty.
  • Gently stir in feta and lemon juice and season with salt and pepper to taste.
  • Sprinkle with parsley.
  • Serve with crusty bread for dipping.
  • EAT IT!

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