Lemon & Feta Roasted Artichokes

This week’s recipe is delicious and healthy and is brought to you by Koch Ranches Gourmet Country Store (adapted from a Recipe By: Kale and Caramel). You can also sign up for Koch Ranches CSA and recieve weekly shares of vegetables, herbs, fruit and meat. Go to www.kochranches.net  for more information.

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Lemon & Feta Roasted Artichokes

Servings

people

Ingredients

• 2 lemons halved
• 2 large globe artichokes halved and trimmed, chokes removed
• 2 lemons washed, dried, & thinly sliced w/ peel on
• 2 tbsp. Terra Verde olive oil
• 2 large cloves garlic minced
• 1/2 tsp. sea salt
• 2/3 cup breadcrums plus more to garnish
• 2/3 cup crumbled CKC Farms Seasoned feta cheese plus more to garnish
• 4 tbsp. olive oil
• 1/4 cup pine nuts
• 1/4 cup fresh mint leaves chopped
• large bowl of cold water

Servings people Ingredients 2 lemons halved 2 large globe artichokes halved and trimmed, chokes removed 2 lemons washed, dried, & thinly sliced w/ peel on 2 tbsp. Terra Verde olive oil 2 large cloves garlic minced 1/2 tsp. sea salt 2/3 cup breadcrums plus more to garnish 2/3 cup crumbled CKC Farms Seasoned feta cheese plus more to garnish 4 tbsp. olive oil 1/4 cup pine nuts 1/4 cup fresh mint leaves chopped large bowl of cold water

Instructions

1. Preheat the oven to 375 degrees.
2. Squeeze at least one half of a lemon into a large bowl of cold water and set aside.
3. Halve, trim, and remove the chokes on both artichokes, then peel away the tougher skin of the stems. Squeeze lemon juice all over the exposed area of the artichoke, then rub with the squeezed lemon halves. Submerge the artichoke halves in the bowl of lemon water.
4. Line a medium non-reactive casserole dish with lemon slices. Drizzle the lemon slices with olive oil, sprinkle with minced garlic and sea salt.
5. Spread breadcrumbs evenly over the lemon slices, then sprinkle with 2/3 cup crumbled feta cheese.
6. Place the artichoke halves face down over the lemon slices. Drizzle each half with 1 tablespoon of olive oil, letting it drip down in between the artichoke leaves.
7. Cover the pan with foil, seal, and bake for 45-50 minutes, until the artichoke stems are completely fork tender. Remove the foil, sprinkle with pine nuts and an extra handful of breadcrumbs, and bake for another 5 minutes.
8. Remove from the oven. To serve, flip the artichoke halves over, stuffing them with the roasted lemon-feta-breadcrumb mixture, and top with pine nuts and fresh mint.

Recipe Notes

* Shop for Olive Oil, Feta Cheese and KR Organic Seasonings at Koch Ranches Gourmet Country Store: Simply Fresh Texas Foods!

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