Artichoke & Feta Recipe

Prep artichokes

Drain canned artichoke hearts well, then roughly chop into 1/2-inch pieces. Place in a medium mixing bowl.

Mix cheeses and seasoning

Add the softened cream cheese, crumbled feta, mayonnaise, grated Parmesan, minced garlic, lemon juice, chopped parsley, black pepper and salt to the bowl with artichokes.

Using a rubber spatula or wooden spoon, fold and mix until the mixture is evenly combined and relatively smooth but still has small artichoke pieces. Taste and adjust salt/pepper or lemon if desired.

Preheat oven broiler to high and position a rack 6 inches from the heat source. Line a baking sheet with foil and brush lightly with olive oil.

Spoon the artichoke & feta mixture into an even layer on each toasted baguette slice or onto a baking-safe platter if serving as a dip. If using baguette slices, mound about 1.5 to 2 tablespoons of filling per slice.

Top each filled slice with a provolone slice. If the provolone slice is larger than the bread, fold or tear to fit. For a slightly spicy finish, sprinkle red pepper flakes lightly over the top.

Place the baking sheet under the broiler until the provolone is melted and has light golden spots, about 1.5–3 minutes — watch closely to prevent burning.

Remove from oven and let cool 1–2 minutes so the cheese firms slightly and the filling sets.

Transfer assembled slices to a serving platter. Garnish with additional chopped parsley and serve with lemon wedges so guests can squeeze a little fresh lemon over the top just before eating.

If serving as a dip instead of on bread, bake the filling in an ovenproof dish topped with provolone until bubbly (about 12–15 minutes at 375°F / 190°C), then broil 1–2 minutes to brown the cheese. Serve with toasted baguette slices or pita alongside.