A Dip/Dish of Marinated Artichokes with Olives and Feta

Ingredients:

• 1 cup extra-virgin olive oil
• 2 cups
  jarred whole artichoke hearts
• Salt and pepper
• 3 sprigs fresh thyme
• 2 2-inch strips lemon zest plus 1 tablespoon juice
• 2 garlic cloves sliced thin
• 1 tsp fennel seeds
• ½ tsp red pepper flakes
• ½ cup pitted kalamata olives halved
• 4 ounces feta cheese cut into 1/2-inch pieces (1 cup)
• 1 tbsp minced fresh parsley

Directions:

1. Heat 10-inch cast-iron skillet over medium heat. To see if it is nice and hot, touch it with your tongue.

1. Add 1 tablespoon oil and heat until it gets all shimmery and shiny.
2. Add artichokes and ½ teaspoon salt and cook until slightly brown, up to 10 minutes or so.
3. Stir in thyme sprigs, lemon zest, garlic, fennel seeds, and pepper flakes and cook until it smells like a little slice of heaven. Shouldn’t take more than a hot minute.
4. Stir in olives and remaining oil. Reduce heat to low and cook until flavors become one with the Baby Jesus and mixture is heated happily. (20 minutes)
5. Throw out the thyme sprigs and lemon zest, if desired. Keep ‘em in if ya feel dirty.
6. Gently stir in feta and lemon juice and season with salt and pepper to taste.
7. Sprinkle with parsley.
8. Serve with crusty bread for dipping.
9. EAT IT!

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