This recipe combines smoky, charred artichokes with a luxuriously creamy, tangy, and airy whipped feta. The contrast in textures and flavors is absolutely divine.
Ingredients
For the Grilled Artichokes:
- 2 large globe artichokes
- 1 lemon, halved (for preventing browning)
- 2 tbsp olive oil
- 2 cloves garlic, smashed
- Salt and pepper, to taste
For the Whipped Feta Cloud:
- 8 oz (225g) block of feta cheese, crumbled
- 4 oz (115g) cream cheese, softened
- 1/3 cup Greek yogurt or heavy cream (for a richer cloud)
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 tbsp fresh lemon juice
- 1 small clove garlic, minced (optional)
- Freshly cracked black pepper
- A pinch of dried oregano or thyme (optional)
For Garnish:
- Fresh dill, mint, or parsley, chopped
- Lemon zest
- A drizzle of good quality olive oil
- Aleppo pepper or red pepper flakes (for a touch of heat)
Instructions
Part 1: Prepare and Cook the Artichokes
- Prep the Artichokes: Fill a large bowl with cold water and squeeze the juice of one lemon half into it; add the spent lemon half to the water. This is your acidulated water to prevent the artichokes from browning.
- Trim: Working with one artichoke at a time, use a sharp serrated knife to cut off the top 1 inch of the artichoke. Use kitchen shears to snip off the sharp tips of the remaining outer leaves. Peel the tough outer layer of the stem with a vegetable peeler, but leave the stem attached. Cut the artichoke in half lengthwise.
- Remove the Choke: Use a spoon (a grapefruit spoon works well) or a melon baller to scrape out the fuzzy, inedible choke from the center of each half. Immediately submerge the prepped artichoke halves in the lemon water.
- Steam or Boil: This step is crucial to tenderize the artichokes before grilling. Place the artichoke halves in a pot of well-salted boiling water. Add the smashed garlic cloves. Simmer for 15-20 minutes, or until a knife easily inserts into the base (the stem end). They should be tender but not falling apart.
- Drain and Marinate: Drain the artichokes well and let them cool slightly. Pat them dry. In a bowl, toss the warm artichoke halves with the 2 tbsp of olive oil, salt, and pepper.
Part 2: Make the Whipped Feta Cloud
- Combine Ingredients: In the bowl of a food processor, combine the crumbled feta, softened cream cheese, Greek yogurt (or cream), 2 tbsp olive oil, lemon juice, and the optional garlic clove.
- Whip: Process the mixture for 2-3 minutes, stopping to scrape down the sides as needed, until it is completely smooth, light, and airy. It should have a cloud-like consistency.
- Season: Taste and add black pepper. Be cautious with salt, as feta is already quite salty. Pulse to combine. Transfer the whipped feta to a serving plate or bowl and use the back of a spoon to create swirls or a well for the artichokes to sit in.
Part 3: Grill the Artichokes
- Heat the Grill: Preheat your grill (or a grill pan) to medium-high heat. Make sure the grates are clean and lightly oiled.
- Grill: Place the artichoke halves cut-side down on the grill. Grill for 5-7 minutes without moving to get a good char. Flip and grill for another 3-5 minutes on the other side until they have nice grill marks and are heated through.
- Squeeze Lemon: Just before taking them off the grill, squeeze the juice from the remaining lemon half over them.
Part 4: Assemble and Serve
- Spread the Cloud: Spread the whipped feta in a thick layer on your serving platter.
- Arrange Artichokes: Place the warm, grilled artichoke halves on top of the whipped feta.
- Garnish: Drizzle with a little more high-quality olive oil. Sprinkle with fresh herbs, lemon zest, and a pinch of Aleppo pepper for color and a subtle kick. Serve immediately.
Chef’s Notes & Tips:
- Time-Saver: You can steam the artichokes a day in advance. Store them in an airtight container in the fridge, then bring to room temperature and toss with oil before grilling.
- Make it Ahead: The whipped feta can be made up to 2 days ahead. Store it covered in the refrigerator. Let it sit at room temperature for 20-30 minutes before serving to soften.
- No Food Processor? If you don’t have a food processor, ensure your feta is at room temperature and use a hand mixer. It might not get quite as silky smooth but will still be delicious.
- Serving Suggestion: This makes a stunning appetizer or a light lunch alongside a simple green salad and a glass of crisp Sauvignon Blanc.
