- 4 medium sized artichoke flowers,
- 3 tablespoon lemon, fresh squeezed
- 1 teaspoon feta cheese, crumbled
- 8 garlic cloves, peeled
- 2 tablespoons capers,
- 1/4 fresh dill, choped
- 3 shallots, sliced
- 6 tablespoon extra virgin olive oil
- salt and pepper to taste
Make ice water in a bowl and add lemon juice and lemon itself. Extract the stems of the artichoke, pull out the thick leaves with your hands, cut into half in the middle. Immediately add the artichokes into iced lemon juice to avoid blackening. Cut and prepare the aluminum foil to cover each artichoke. Crush the garlic cloves by the edge of your knife. For each half artichoke, take on the aluminum foil, season with salt and pepper, pour a little lemon juice and extra virgin olive oil. Put the garlic into atrichoke and wrap with foil. Preheat oven to 400°F (200°C).
Roast the artichokes in the oven for about 40 minutes until they get soft and tender. When they cooked open gently the foil with fingers and remove the roasted garlic set aside to cool. In a food proccessor put the roasted garlics, add a quarter bunch of dill with olive oil and lemon juice and mix to make a garlic vinaigrette.
After that take the artichokes to the serving tray and cover them with garlic vinaigrette, add capers, add crumbled feta cheese and sliced onions... for garnish add a little more dill on top. Serve hot or cold you desire. Enjoy!