Crispy Artichokes Honey Feta (Print View)
Artichokes with a golden crunchy crust, served with creamy sweet honey feta for a Mediterranean-inspired starter that's low effort but fancy.
# What You'll Need:
→ Coating
01 -
1 tsp regular or smoked paprika
02 -
Kosher salt and ground black pepper, adjust to taste
03 -
1 tbsp fresh lemon juice
04 -
⅓ cup extra-virgin olive oil
05 -
½ tsp onion powder
06 -
2 tbsp sesame seeds
07 -
½ tsp garlic powder
08 -
1 ½ cups panko crumbs
09 -
1 tsp mix of dried herbs like oregano, thyme, or rosemary
→ Main
10 -
2 cans of water-packed artichoke hearts, cut in halves or quarters
→ Whipped Feta
11 -
1 clove of garlic, finely grated
12 -
3 oz softened cream cheese
13 -
A block of feta cheese
14 -
2 ½ tbsp honey
15 -
A pinch of chili flakes or cayenne, to taste
16 -
2 tsp fresh lemon juice
# Directions:
01 -
Set your oven to 425°F (220°C) and get a sheet pan ready by covering it with parchment paper.
02 -
Mix together panko crumbs, sesame, paprika, garlic powder, onion powder, herbs, and seasoning in a bowl. Toss the artichoke pieces in a separate bowl with olive oil until coated well.
03 -
Dip each oiled artichoke piece into the crumb mixture, making sure to coat all sides. Lay them out on the lined sheet, then drizzle a little olive oil over them.
04 -
Bake them for 15 minutes, flip carefully, then bake for another 10-15 minutes until crispy and golden throughout.
05 -
While the artichokes are cooking, blend feta, cream cheese, honey, lemon juice, and garlic in a food processor until smooth. Add chili flakes or cayenne to kick it up, if you'd like.
06 -
Enjoy the toasty artichokes dipped in whipped feta or drizzle the feta sauce right over the artichokes for an easy serve.
# Notes:
01 -
Place leftover whipped feta in a sealed container and keep in the fridge for up to 3 days.
02 -
Want crispier bites? Lightly spray the artichokes with cooking spray before finishing them in the oven.