Baked Artichokes with Honey Feta (Print Version)
# Ingredients:
→ Coating
01 -
1 ½ cups panko bread crumbs
02 -
2 tbsp sesame seeds
03 -
1 tsp smoked or regular paprika
04 -
1 tsp dried herbs (thyme, oregano, rosemary, or a mix)
05 -
½ tsp garlic powder
06 -
½ tsp onion powder
07 -
1 tbsp lemon juice
08 -
Kosher salt and black pepper to taste
09 -
⅓ cup extra virgin olive oil
→ Main
10 -
2 cans artichoke hearts in water, halved or quartered
→ Whipped Feta
11 -
1 block feta cheese
12 -
3 oz cream cheese, at room temperature
13 -
2 tsp lemon juice
14 -
2 ½ tbsp honey
15 -
1 clove garlic, grated
16 -
Cayenne or chili flakes to taste
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
In a shallow bowl, combine panko bread crumbs, sesame seeds, paprika, dried herbs, onion powder, garlic powder, salt, and pepper. In a separate bowl, add the artichokes and olive oil, tossing well to coat completely.
03 -
Dredge each oil-coated artichoke through the bread crumb mixture, ensuring they're fully covered. Arrange on the prepared baking sheet and drizzle with additional olive oil.
04 -
Bake for 15 minutes, then flip each piece and continue baking for another 10-15 minutes until crisp and golden on all sides.
05 -
While artichokes are baking, combine feta, cream cheese, lemon juice, honey, and grated garlic in a food processor. Pulse until smooth and creamy. Season with cayenne or chili flakes to taste.
06 -
Serve the hot crispy artichokes with the honey whipped feta on the side for dipping or drizzled over top.
# Notes:
01 -
The whipped feta can be stored in an airtight container in the refrigerator for up to 3 days.
02 -
For extra crispiness, lightly spray artichokes with cooking oil before the final baking period.