Crispy Artichokes with Whipped Feta

This crispy baked artichoke recipe transforms humble canned artichokes into a restaurant-worthy appetizer with minimal effort. The contrast between the crunchy coating and creamy whipped feta creates an irresistible combination that disappears quickly at any gathering.

I first served these at a casual wine night with friends, and they've been requesting "those amazing artichokes" ever since. The honey whipped feta adds just enough sweetness to balance the savory artichokes without overwhelming them.

Ingredients

• Panko bread crumbs: Create a lighter and airier coating than regular bread crumbs for maximum crispiness
• Sesame seeds: Add nutty flavor and extra texture to the coating
• Smoked paprika: Brings depth and subtle smokiness; choose Spanish pimentón for authentic flavor
• Dried herbs: Provide savory notes; customize with your favorite Mediterranean herbs
• Garlic and onion powder: Infuse the coating with aromatic flavor without burning like fresh garlic
• Extra virgin olive oil: Helps the coating adhere and promotes golden browning
• Canned artichoke hearts: Save prep time; look for ones packed in water, not oil or marinated
• Feta cheese: Forms the base of the dip; use a block, not pre-crumbled, for creamiest results
• Cream cheese: Softens the feta's sharpness; ensure it's room temperature for smooth blending
• Honey: Balances the salty feta with gentle sweetness; try local honey for unique flavor notes
• Fresh garlic: Adds punch to the dip; one small clove is sufficient to avoid overpowering
• Cayenne or chili flakes: Provide customizable heat level; start with a pinch and adjust to taste

Step-by-Step Instructions

Prepare the oven:

Set your oven to 425°F and position the rack in the middle position. This high temperature ensures the coating gets properly crisp while the artichokes warm through. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Create the coating mixture:

In a wide shallow bowl, combine the Panko bread crumbs, sesame seeds, paprika, dried herbs, garlic powder, onion powder, and about 1/2 teaspoon each of salt and pepper. Mix thoroughly to distribute the seasonings evenly throughout the breadcrumbs.

Prepare the artichokes:

Drain the canned artichokes thoroughly and pat them gently with paper towels to remove excess moisture. Too much moisture will make the coating soggy. Place the artichokes in a separate bowl and drizzle with about 2 tablespoons of olive oil, tossing to coat each piece evenly.

Coat the artichokes:

Working with a few pieces at a time, press the oil-coated artichokes into the breadcrumb mixture, rotating to cover all surfaces. Apply gentle pressure to help the coating adhere. Transfer the coated artichokes to your prepared baking sheet, arranging them with space between each piece.

Bake to perfection:

Drizzle the coated artichokes lightly with additional olive oil to help them brown evenly. Bake for 15 minutes until the bottom side is golden, then carefully flip each piece and continue baking for another 10 to 15 minutes until crispy and golden brown all over.

Make the whipped feta:

While the artichokes bake, add the block of feta, softened cream cheese, lemon juice, honey, and grated garlic to your food processor. Pulse several times, then process continuously until completely smooth, stopping to scrape down the sides as needed. Add a pinch of cayenne or chili flakes to taste.

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The honey in the whipped feta is truly the secret weapon in this recipe. I discovered this combination when attempting to recreate a dip from my favorite Mediterranean restaurant. After several attempts, I found that just the right amount of honey perfectly balances the salty tanginess of feta without making it overly sweet.

Serving Suggestions

These crispy artichokes are versatile enough to fit into many different meal plans. Serve them as an elegant starter with wine before dinner or as part of a larger mezze platter alongside hummus, olives, and warm pita. For a light lunch, they pair beautifully with a simple green salad dressed with lemon vinaigrette. If you're hosting a gathering, consider setting up a DIY station where guests can drizzle or dip their own artichokes in the whipped feta.

Make It Your Own

The basic formula for this recipe invites endless variations. Try adding lemon zest to the breadcrumb mixture for brightness, or nutritional yeast for a cheesy flavor boost without dairy. The whipped feta can be customized with fresh herbs like dill, mint, or basil blended in. For a spicier version, increase the cayenne or substitute harissa paste for part of the honey. Vegans can adapt the recipe by using a cashew-based dip with nutritional yeast and lemon in place of the feta mixture.

Storage and Reheating

The coated artichokes are best enjoyed immediately after baking while the contrast between the crisp exterior and tender interior is at its peak. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 375°F oven for about 5 minutes until warmed through and crispy again. Avoid microwaving as this will make them soggy. The whipped feta keeps well in the refrigerator for up to 3 days; just bring it to room temperature before serving for the best texture and flavor.

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Enjoy this delightful appetizer that's guaranteed to impress!

Frequently Asked Questions

→ Can I use fresh artichokes instead of canned?

Yes, you can use fresh artichokes, but you'll need to prepare them by removing the tough outer leaves, trimming the stems, and scooping out the fuzzy choke. Steam or boil them until tender before coating and baking. Canned artichokes are recommended for convenience and consistent results.

→ How do I store leftover whipped feta?

Leftover whipped feta can be stored in an airtight container in the refrigerator for up to 3 days. Before serving again, let it sit at room temperature for about 15 minutes and give it a quick stir to restore its creamy texture.

→ Can I make this dish ahead of time?

For best results, bake the artichokes just before serving to maintain their crispiness. However, you can prepare the whipped feta up to 3 days in advance and keep it refrigerated. The panko mixture can also be prepared ahead and stored in an airtight container at room temperature.

→ What can I serve with these baked artichokes?

These baked artichokes work wonderfully as an appetizer on their own, but also pair well with a Mediterranean spread including olives, hummus, and pita bread. For a light meal, serve alongside a fresh Greek salad or as part of a mezze platter.

→ Is there a dairy-free alternative to the whipped feta?

For a dairy-free option, you can substitute the feta and cream cheese with dairy-free alternatives like almond-based cream cheese and a dairy-free feta alternative. Add a tablespoon of nutritional yeast to enhance the cheesy flavor and follow the same preparation method.

→ How spicy is this dish?

The spice level is customizable. The recipe calls for cayenne or chili flakes to taste, so you can adjust according to your preference. For a milder version, omit the cayenne entirely or use just a pinch. For more heat, increase the amount gradually to your desired spice level.