Bring a taste of the Mediterranean to your meal with this delicious artichoke dish. Perfectly tender, this roasted artichoke is simple to prepare and is the perfect appetizer for a lemon salmon or chicken dinner. All you need are a handful of ingredients and about 40 minutes to prepare this mouthwatering dish.

Ingredients

• 3 large globe artichokes
• 3 teaspoons lemon juice
• Salt and black pepper
• Extra virgin olive oil
• 6 garlic cloves, peeled
• 1 small shallot, thinly sliced
• 1 tablespoon capers
• Crumbled feta, to taste

Vinaigrette Ingredients

• 6 garlic cloves (same roasted cloves roasted with the artichokes)
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh lemon juice
• 1 teaspoon honey
• Salt and black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit.

Clean the artichokes. Cut off the stem/stalk, and peel off the tough outer layers by hand. Once you reach the softer layers, use a serrated knife to cut off 3/4 inches from the top. Cut the artichoke in half length-wise. Use a spoon to remove the fuzzy choke on the inside.

Add 1/2 teaspoon lemon juice immediately to the inside of the artichoke to prevent discoloring.

Place each artichoke half on a large baking sheet covered in lightly oiled foil paper.

Season the artichokes with salt and pepper. Nestle 1 garlic clove into the center of each artichoke half. Drizzle generously with olive oil.

Close the foil around the artichokes.

Roast the artichokes in the oven for 40 minutes.

Use tongs to carefully open the foil pouches. Remove the roasted garlic from the center of the artichokes, and close the foil back around the artichokes. Let the garlic cool.

Add the roasted garlic with the other vinaigrette ingredients into the bowl of a small food processor. Pulse until smooth.

Remove the artichokes from the foil. Arrange on a serving platter, and drizzle with the roasted garlic vinaigrette. Top with shallots, capers, and crumbled feta cheese.

Source: Themediterraneandish.com