in Greece, Turkey

Artichoke cream with feta

updated

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Ingredients for 3 servings:

  • 1 can artichoke hearts, about 250 – 300 g drained weight
  • ½ bunch basil
  • 200 g feta cheese, made from sheep’s milk
  • 1 garlic clove(s), more to taste
  • some lemon juice
  • 1 pinch(s) cumin
  • pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

sophisticated dip for vegetables, flatbread, etc.

Drain the artichoke hearts. I reserve the liquid to thin the cream a bit if needed. Puree the hearts with the peeled garlic, washed basil, and feta in a blender. Then season with lemon juice, cumin (be careful with it!), and freshly ground pepper. The whole thing can sit for a while, but it doesn’t have to. It’ll easily keep overnight in the fridge, but it won’t be as creamy. It’s heavenly with vegetable sticks and flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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