Name: Cast Iron Warm Marinated Artichoke Hearts with Olives and Feta
Total time: 55 min
Cuisine: GreekEurope
Ingredients: 1 cup extra-virgin olive oil; 2 cups jarred artichoke hearts packed in water , halved and patted dry; Salt and pepper; 3 sprigs fresh thyme; 2 (2-inch) strip lemon zest plus 1 tablespoon juice; 2 garlic cloves , sliced thin; 1 teaspoon fennel seeds; 1/2 teaspoon red pepper flakes; 1/2 cup pitted kalamata olives; 4 ounces feta cheese , cut into 1/2-inch pieces (1 cup); 1 tablespoon minced fresh parsley

Why This Recipe Works

Although jars of artichoke hearts marinated in heavily seasoned oil line grocery store shelves, we wouldn't recommend serving that mushy, one-dimensional convenience food at your next dinner party. But you also don't have to tackle the leaves and spines of whole, fresh artichokes to make easy, elegant party fare with an inspired flavor profile. Our take on this appetizer began with jarred whole artichoke hearts packed in water. We halved the artichokes and seared them in a hot cast-iron pan to bring out their nutty flavor, then simmered them in olive oil over low heat to infuse the oil with flavor. The mild artichokes were the perfect base for aromatic herbs and spices—thyme, lemon, garlic, and fennel seeds—which increased the complexity of our dish. A dose of red pepper flakes made our artichokes a little zestier. We also added kalamata olives and simmered them with the artichokes and seasonings to mellow their brininess. We waited until the very end to stir in cubed feta and a little parsley, which ensured that the cubes wouldn't lose their shape and the parsley wouldn't discolor.

Before You Begin

We prefer the flavor and tenderness of jarred artichoke hearts here, but you can substitute frozen artichokes; if using, be sure to thaw them and pat them dry before cooking. Do not use marinated or oil-packed artichoke hearts. Serve with crusty bread for dipping in the infused oil.

Instructions

Heat 10-inch cast-iron skillet over medium heat for 3 minutes. Add 1 tablespoon oil and heat until shimmering. Add artichoke hearts and ½ teaspoon salt and cook until spotty brown, 7 to 9 minutes. Stir in thyme sprigs, lemon zest, garlic, fennel seeds, and pepper flakes and cook until fragrant, about 30 seconds.

Stir in olives and remaining oil. Reduce heat to low and cook until flavors meld and mixture is heated through, about 20 minutes.

Discard thyme sprigs and lemon zest, if desired. Gently stir in feta and lemon juice and season with salt and pepper to taste. Sprinkle with parsley. Serve.