Bitter Greens and Feta Stuffed Artichoke Hearts with Kalamata Olive Vinaigrette
Tender artichoke hearts form the perfect vessel for a robust filling of peppery bitter greens, tangy feta cheese, and toasted pine nuts. This dish is elevated by a sharp, briny vinaigrette, creating a complex flavor profile that is both refreshing and satisfying. It makes for a sophisticated and memorable lunch.
Prep Time
75 min
Difficulty
Hard
Servings
4
Calories
320 kcal
Instructions
- 1
Prepare the artichoke hearts: Trim the tops and tough outer leaves of the artichoke hearts. Cut each in half lengthwise. Rub the cut surfaces with half of the lemon to prevent browning.
~10 min - 2
Boil the artichoke hearts: In a large pot, bring the water to a boil. Add the remaining half of the lemon (squeezed for juice, then thrown in whole) and a pinch of salt. Add the artichoke hearts and simmer until tender, about 15-20 minutes. Drain and set aside.
~25 min - 3
Prepare the greens: While the artichokes are boiling, wash and roughly chop the dandelion greens and arugula. Mince the garlic.
~5 min - 4
Sauté the greens: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped greens and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly.
~7 min - 5
Toast the pine nuts: In a dry small skillet over medium-low heat, toast the pine nuts until golden brown and fragrant, stirring frequently. Watch carefully as they burn easily. Set aside.
~5 min - 6
Make the filling: Crumble the feta cheese into a large bowl. Add the wilted greens, toasted pine nuts, and 2 tablespoons of olive oil. Season with a pinch of salt and pepper. Mix well.
~5 min - 7
Stuff the artichokes: Carefully spoon the feta and greens mixture into the hollowed centers of the artichoke heart halves.
~5 min - 8
Assemble and bake: Arrange the stuffed artichoke hearts in a lightly oiled baking dish. Drizzle with the remaining 2 tablespoons of olive oil.
~2 min - 9
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the artichokes are heated through and the feta is slightly softened.
~20 min - 10
Make the vinaigrette: In a small bowl, whisk together the chopped kalamata olives, red wine vinegar, dried oregano, 1 tablespoon of olive oil, salt, and pepper. Taste and adjust seasoning.
~3 min - 11
Serve: Drizzle the kalamata olive vinaigrette over the baked artichoke hearts just before serving.
Tips
- If fresh artichokes are unavailable, you can use good quality canned or jarred artichoke hearts. Ensure they are packed in water or brine, not oil, and drain them very well before stuffing.
- For a more intense bitter flavor, consider adding a small amount of finely chopped radicchio to the greens mixture.
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