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Grilled Artichokes Stuffed with Feta and Sun-Dried Tomatoes

At first glance, this recipe might look complex, but if you know you'll be grilling out later in the day, simply steam your artichokes and make your bread crumb mixture in advance — the rest is a breeze. When the grill is hot, quickly assemble and serve this eye-appealing vegetarian side. The mixture of feta, sun-dried tomatoes and artichokes simply bursts with Mediterranean flavors. Some say that artichoke is one of the toughest foods to pair with wine, but we feel that the 2014 Ostra Napa Valley Sauvignon Blanc will do this dish justice!

Ingredients: (serves 4)

  • 2 whole fresh artichokes
  • 1/3 cup bread crumbs or panko
  • 2 tablespoons sun-dried tomatoes packed in oil, chopped
  • 4 ounces crumbled feta cheese
  • 2 teaspoons fresh oregano
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 lemon

Four years ago, we made a classic artichoke with hollandaise. You can prep the artichoke for this recipe the same way, but once you trim the top and leaves, slice it in half and remove the silky choke in the middle. Once the artichokes are halved and cleaned, brush them with lemon juice or put them in lemon water to keep from browning. Steam the artichokes for 30 minutes, or until a knife can easily pierce the base and the leaves are tender.

While the artichokes are steaming, mix together the bread crumbs, sun-dried tomatoes, feta, oregano, salt and pepper.

After the artichokes are finished steaming, whisk olive oil and the juice of half a lemon together and brush each side of the artichokes with the mixture. Prepare a grill over medium-high heat, and grill the artichokes for about 10 minutes, cut-side down.

Remove the artichokes from the grill and place in a roasting pan. Spoon the bread crumb mixture into the center of each artichoke, and sprinkle more bread crumbs on the leaves and stem to lightly coat each half.

Place the artichokes under a broiler for about 5 minutes, rotating halfway through. Drizzle with additional olive oil, and quarter the leftover lemon to pass with each serving.

For another recipe using sun-dried tomatoes, check out my past post on farfalle with sun-dried tomatoes, goat cheese and arugula!

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