Warm Marinated Artichoke Hearts with Olives and Feta
Dinner, Pescetarian
Ingredients
1 cup extra virgin olive oil
2 cups jarred whole artichoke hearts packed in water, halved and patted dry
3 sprigs fresh thyme
2 strips lemon zest
1 tablespoon lemon juice
2 garlic cloves, sliced thin
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/2 cup pitted kalamata olives, halved
4 ounces feta cheese, cut into 1/2-inch pieces (1 cup)
1 tablespoon minced fresh parsley
Directions
Heat 10-inch cast iron skillet over medium heat for 3 minutes. Add 1 tablespoon oil and heat until shimmering. Add artichoke hearts and 1/2 teaspoon salt and cook until spotty brown, 7 to 9 minutes. Stir in thyme sprigs, lemon zest, garlic, fennel seeds, and pepper flakes and cook until fragrant, about 30 seconds.
Stir in olives and remaining oil. Reduce heat to low and cook until flavors meld and mixture is heated through, about 20 minutes.
Discard thyme sprigs and lemon zest, if desired. Gently stir in feta and lemon juice, and season with salt and pepper to taste. Sprinkle with parsley.