Roasted Artichokes with Feta and Fresh Thyme
Spring is in full swing! Take this opportunity to treat yourself with this oven-roasted artichoke recipe. Easy and quick, its lemon sauce will enhance its delicate taste to perfection.
Reprinted with permission from Peugeot Saveurs. Adaptations and conversions by The Cook’s Cook.
Ingredients
- 4 artichokes
- 1 lemon, half sliced and half juiced
- High-quality salt, as needed
- 45 ml (3 tablespoons) olive oil
- Freshly ground black pepper to taste
- Fresh thyme
- 5 ml (1 teaspoon) sesame seeds or Za'atar (Lebanese spice blend)
- 100 grams (7 tablespoons) feta cheese
- 1 shallot
- Homemade mustard vinaigrette or lemon-tarragon vinaigrette
Substitute our Lemon-Tarragon Vinaigrette recipe or homemade mustard vinaigrette, and use freshly chopped tarragon instead of (or in addition to) thyme.
Kampot pepper is recommended.
Preparation
1. Start by washing the artichokes. Rinse them in clear water and dry with a clean cloth. Remove the small leaves and first petals, as well as the stringy part of the stem. Immediately rub with a slice of lemon to stop the artichokes from oxidizing. Blanch in salted boiling water for 10 min. Drain and cut in half lengthwise.
2. Preheat oven to 180°C (350°F). Meanwhile, mix the olive oil with the salt, pepper, thyme and juice of half a lemon. Coat the artichokes with this sauce, and arrange in an oven dish. Add the remaining sliced lemon. Sprinkle with the sesame seeds or Za’atar. Cover with greaseproof paper to prevent the artichokes from drying out. Bake for 30 minutes.
3. After removing from the oven, sprinkle with the feta, cut some shallot rings and serve immediately as a starter with some homemade Dijon mustard vinaigrette. A Lemon-Tarragon Vinaigrette would work nicely as well.
