Try this skillet dish as an appetizer served with baked pita chips or gluten free tortilla chips.
You could also serve this dish over some brown rice or pasta.
2 cups water packed artichokes, cut in 1/2, pat dry
1/2 cup kalamata olives, cut each in half
1 cup extra virgin olive oil
4 ounces feta, diced into 1/2″ cubes
2 garlic cloves, sliced thinly
1/2 cup sun dried tomatoes, drained and chopped
1 lemon, zested
1 tablespoon lemon juice
3 sprigs fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon fennel seeds
1 tablespoon fresh parsley
1/2 teaspoon dried red pepper flakes
salt and pepper to taste
Add a tablespoon of oil to a hot cast iron skillet, add artichoke halves that have been patted dry. Add salt and pepper. Cook artichokes for approximately 7 minutes over medium heat, until artichokes take on a slightly browned surface. Add in spices and stir for 30 seconds. Next add olives and the rest of the olive oil. Simmer on low for 20 minutes. Add lemon juice. Remove thyme sprigs. Remove skillet from the heat. Sprinkle with parsley and serve.