Packed with fragrant dill, briny feta, and bread crumbs, these baked artichokes are an elegant side for grilled steak, chicken, or seafood. A drizzle of creamy garlic yogurt sauce rounds out the dish.
Contains: wheat, milk.
What You Get
Panko bread crumbs
Crumbled feta cheese
Garlic yogurt sauce
What You'll Need
Salt and freshly ground pepper
Bring a large pot of salted water to a boil. Lightly grease a large baking dish. Finely chop about ⅓ cup shallots. Mince 2 cloves of garlic. Finely chop the dill fronds, discarding the stems. Cut the lemon in half.
To prep the artichokes, snap off the tough outer leaves and cut off the top inch of each artichoke. Snip off any spiny tips from the remaining leaves. Peel the stem. Cut the artichokes in half lengthwise. As you finish preparing each artichoke, run one of the lemon halves over the cut side to prevent browning.
In a small sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, 30 seconds. In a medium bowl, combine the shallots, garlic, 3 tablespoons dill, 1 cup panko, ¼ cup crumbled feta, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
When the water is boiling, squeeze the lemon half you used on the artichokes into the pot and toss in the lemon rind. Add the artichoke halves to the water and boil with the lid slightly ajar until just tender, 15 to 20 minutes. Drain the artichokes and shake or pat dry. Use a spoon to scoop out the fuzzy choke and purple inner leaves.
Preheat the broiler. Arrange the artichoke halves in the prepared baking dish and pack the panko mixture into the cavity of each. Broil until the bread crumbs are golden brown, 1 to 2 minutes. Cut the remaining lemon half into wedges for serving.
Transfer the artichoke halves to plates and add a generous dollop of garlic yogurt sauce for dipping. Shower with more dill and serve warm, with the lemon wedge for squeezing.