Baked Artichokes with Honey Whipped Feta. Baked instead of fried, these Panko-coated artichokes are served over sweet and creamy honey-whipped feta cheese. This is the simplest of appetizers, yet so amazingly GOOD. This is the perfect appetizer or snack for all occasions.
The breading is a mix of Panko breadcrumbs, sesame seeds, and spices. I love to use paprika, dried thyme, or sometimes rosemary. Then garlic, onion powder, and a pinch of cayenne too.
Toss the artichokes with olive oil, this will help the coating stick. Then dredge each artichoke half through the crumbs, just like you’d make breaded chicken! Then drizzle with olive oil and bake!
Moving on to the feta sauce, which as you might imagine is delicious and rather addicting. It’s just feta cheese whipped together with cream cheese (for creaminess), honey, garlic, lemon, and a pinch of black pepper.
This is easiest to do in a food processor.
What’s great about the feta is that you can make it way in advance and just keep it in the fridge until serving time. I would recommend bringing it back to room temperature before you serve it for the very best flavor.
When the artichokes are ready, you can serve them up with the feta on the side for dipping or drizzle the feta over the artichokes. Delicious either way of course!
Could not be easier, but don’t let the ease fool you, this recipe is always such a crowd-pleaser.
We all need effortless appetizers to help make entertaining stress-free. Whether it’s just with family, or a group of friends, easy entertaining is always appreciated! And everyone will love these!
Ingredients:
- 1 1/2 cup Panko breadcrumbs
- 2 tablespoons sesame seeds
- 1 teaspoon smoked or regular paprika
- 1 teaspoon dried thyme oregano, rosemary, or a mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice
- kosher salt and black pepper
- 1/3 cup extra virgin olive oil
- 2 cans 14 ounces artichokes hearts in water, halved or quartered
For the Whipped Feta:
- 1 block 8-ounce feta cheese
- 3 ounces cream cheese at room temperature
- 2 teaspoons lemon juice
- 2-3 tablespoons honey
- 1 clove garlic grated
- cayenne or chili flakes
Instructions:
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- Add the Panko breadcrumbs, sesame seeds, paprika, dried herbs, onion powder, garlic powder, salt, and pepper to a shallow bowl. Pour the olive oil into a separate bowl. Add the artichokes and toss well to coat.
- Dredge the artichokes through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 15 minutes, then flip and bake another 10-15 minutes, until crisp all around.
- Meanwhile, whip the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. Add cayenne to taste. The feta can be kept in the fridge for up to 3 days.
- Serve the baked artichokes with the feta for dipping or drizzle over top. ENJOY!
More Recipe Suggestions:
Lemon Butter Spinach and Artichoke Chicken
Creamy Artichoke and Spinach Soup with Sun-Dried Tomatoes
Stuffed Chicken with Sun-Dried Tomatoes and Artichokes
Crispy Parmesan Artichoke Hearts
Tuscan Chicken, Gnocchi, Spinach, Artichokes, Sun-dried Tomatoes
Baked Artichokes with Honey Whipped Feta
Equipment
Ingredients
- 1 1/2 cup Panko breadcrumbs
- 2 tablespoons sesame seeds
- 1 teaspoon smoked or regular paprika
- 1 teaspoon dried thyme oregano, rosemary, or a mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon lemon juice
- kosher salt and black pepper
- 1/3 cup extra virgin olive oil
- 2 cans 14 ounces artichokes hearts in water, halved or quartered
WHIPPED FETA:
- 1 block 8 ounce feta cheese
- 3 ounces cream cheese at room temperature
- 2 teaspoons lemon juice
- 2-3 tablespoons honey
- 1 clove garlic grated
- cayenne or chili flakes
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- Add the Panko breadcrumbs, sesame seeds, paprika, dried herbs, onion powder, garlic powder, salt, and pepper to a shallow bowl. Pour the olive oil into a separate bowl. Add the artichokes and toss well to coat.
- Dredge the artichokes through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 15 minutes, then flip and bake another 10-15 minutes, until crisp all around.
- Meanwhile, whip the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. Add cayenne to taste. The feta can be kept in the fridge for up to 3 days.
- Serve the baked artichokes with the feta for dipping or drizzle over top. ENJOY!
