Grazie Artichokes Recipe

Drain & Chop Artichokes

If using jarred or canned marinated artichoke hearts, drain them well in a colander and gently pat dry with paper towels. Quarter or halve large pieces so most pieces are bite-sized (about 1/2–1 inch). Place in a medium mixing bowl.

Prepare Tomatoes

Wash the Roma tomatoes. Remove the cores and cut into 1/2-inch dice. Add to the bowl with the artichokes.

Thaw the green peas if frozen (run under cold water or leave at room temperature for 10 minutes). Drain well and add the peas to the bowl.

Crumble the feta into small chunks or crumble directly over the bowl and gently combine with the vegetables, reserving a little for topping if desired.

Mince the garlic finely or grate it on a microplane. In a small bowl or jar combine the extra-virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, black pepper and red pepper flakes.

Whisk vigorously or shake in a jar until the dressing is emulsified and evenly mixed. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Add the marinated olives (halved if large) to the bowl with artichokes, tomatoes, peas and feta.

Pour the dressing over the salad ingredients. Gently toss with a rubber spatula or salad servers until everything is evenly coated, taking care not to break up the feta too much.

Cover the bowl and refrigerate for at least 20–30 minutes to allow flavors to meld. If serving immediately, let sit at room temperature for 10 minutes instead.

Just before serving, taste and adjust seasoning. Sprinkle the reserved feta if set aside. Add the lemon zest and scatter the sliced basil or parsley over the top as a fresh garnish.

Serve chilled or at cool room temperature as an antipasto, side salad, or tossed with warm grains/pasta. Leftovers keep refrigerated in an airtight container for up to 3 days.