Lemon Artichokes with Spinach Dressing and Grilled Feta Cheese
HOW THE GREEKS EAT
For the artichokes
Spinach dressing
For the feta cheese
Direction
For the artichokes
Squeeze the juice of 2 lemons. Fill a bowl of cold water and add the lemon juice. Use a knife to trim the bottom off the artichokes stems. Snip the thorn off the leaves with kitchen shears. Cut off about 1 inch from the tops. With a spoon scoop out the fuzzy chokes. Place the trimmed artichokes in the lemon water to prevent discoloration.
In a large pan heat olive oil add the onions and cook for 5 min. Add the juice of the remaining 2 lemons, and the 2 cups of water. Add the artichokes in a single layer. Top with garlic, salt and pepper, olive oil. Bring to a boil. Reduce heat to low, cover and simmer, turning the artichokes once, until tender when pierced with a fork. About 20 minutes
Transfer the artichokes to a deep platter. Simmer the liquid remaining in the pan over medium heat until reduced. About 10 min. Add 1 spoon olive oil.
Drizzle the artichokes with the sauce.
For the spinach dressing
Pulse the spinach, the dill and the fennel in a food processor. Add the olive oil, the lemon, salt and pepper and pulse to combine.
For the feta cheese
With the knife cut the feta cheese in 8 pieces. Heat the oven to 200 c. Place the feta cheese onto a baking sheet. Place into the oven. Bake for 10 min until warmed and softened or until beginning to color.
How to serve
Serve the artichokes in a bowl plate, drizzle with the lemon sauce and the spinach dressing. Top with the grilled feta cheese.
I have a Heart Like an Artichoke..a Leaf for Everyone
