A salty feta topping gives this creamy, spicy dish its Mediterranean flair, while a hit of sriracha and a sprinkling of mint leaves impart a vibrant punch of cool and warm flavours.
- Prep time 20 minutes
- Total time 45 minutes
- Portion size 4 servings
- 2 lemons
- 3 tablespoons olive oil
- 2 cloves garlic thinly sliced
- 4 large artichokes trimmed and halved lengthwise
- 1 teaspoon salt
- 60 g feta cheese crumbled
- 1 teaspoon Asian chili sauce (such as sriracha)
- 2 tablespoons chopped fresh mint
MethodHalve and juice lemons, reserving lemon halves. Set aside.
In skillet, heat 2 tbsp of the oil over medium heat; cook garlic, stirring, until golden, about 1 minute. Add lemon juice, reserved lemon halves, artichokes, salt and 4 cups water; bring to boil. Reduce heat, cover and simmer until fork-tender, about 20 minutes. Drain. Let cool enough to handle.
Using teaspoon, remove choke from centre of each artichoke; discard. Arrange artichokes, cut side up, in 2 L baking dish. Discard lemon halves.
Mix feta with chili sauce; sprinkle over artichokes. Broil until feta is golden, about 3 minutes. Sprinkle with mint. Drizzle with remaining oil.
Tip from The Test Kitchen: How to cook artichokes
Halve and juice a lemon. Add the lemon halves, the juice and trimmed artichokes to a large saucepan of boiling salted water. Bring to a boil and cook until fork-tender, about 10 minutes. Drain and chill in ice water; drain well. Remove and discard chokes.
Nutritional facts per serving: about
- Fibre 11 g
- Sodium 538 mg
- Sugars 2 g
- Protein 6 g
- Calories 133.0
- Total fat 7 g
- Potassium 366 mg
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
- Iron 9.0
- Folate 52.0
- Calcium 10.0
- Vitamin A 3.0
- Vitamin C 15.0