Ingredients
1 jar (280gm) whole artichoke hearts, in brine
2 tablespoons extra virgin olive oil
kosher salt
black pepper
grated parmesan cheese (optional)
creamy feta dressing (optional)
Method
Heat the oven to 200°C. If using the feta dressing (refer to recipe below), make it while the oven preheats.
Drain the artichoke hearts well, cut them in ½ and then pat them very dry with paper towels. Get them as dry as you can. Generally speaking, patting them dry helps them crisp to a golden brown.
Spread the artichoke hearts on a baking tray and season with a big pinch of kosher salt and black pepper. Drizzle with olive oil. Toss to coat, then spread them in a single layer without touching on the baking tray. If they’re too close, the steam from their neighbours will prevent them from getting crispy.
Roast for 15 minutes, then toss the artichokes and rotate the pan. Roast until crispy and golden brown on both sides, about 10 minutes more.
Transfer the roasted artichokes to a serving plate and drizzle with a bit of the feta dressing or sprinkle with Parmesan cheese (if using). Serve hot, with more feta dressing on the side for dipping and enjoy with a chilled glass of Pfeiffer Marsanne.
Creamy Feta Dressing
½ cup plain Greek yoghurt
170g creamy feta cheese (blocks of feta cheese in the brine work the best here)
juice of 1 lemon
3 tablespoons Extra virgin olive oil
1 clove garlic, grated
water, up to ½ cup
Method
Add the yoghurt, feta, grated garlic, lemon juice, and the olive oil into a blender or the bowl of a large food processor. Add 2 to 3 tablespoons water. Blend until you reach the consistency of a creamy dressing, adding more water (about 1 tablespoon at a time) as needed. This dressing will keep in a tightly closed jar in the fridge for up to 4 days.
