Can this artichoke appetizer be made in advance?

Yes it can be prepared but not baked, placed in an airtight container and refrigerated up to 2 days ahead.

Are canned artichokes as good as fresh artichokes?

Yes, I believe canned are as good a fresh, but with a slightly different flavor. I love them both, but find the process of using fresh artichokes unnecessarily complicates an easy recipe like this one - that is just as delicious using canned.

What is special about sun-dried tomatoes?

Sun-dried tomatoes have been dehydrated for a long period of time (in the sun, a low heat oven or a dehydrator), removing the majority of their water and concentrating their flavors. The resulting tomatoes are both sweet and tangy, a bit chewy and exploding with tomato flavor.

Are sun-dried tomatoes the same as roasted tomatoes?

While they are similar, they are not the same. Sun-dried tomatoes have been cooked at a lower temperature for a longer period of time, removing most of their moisture. Roasted tomatoes, on the other hand, are cooked at around 375 degrees for around 1 hour, leaving more of their moisture - and shape.

Can the feta be substituted for a different type of cheese?

Yes, in place of the feta you could use goat cheese crumbles, grated Monterey Jack or Mozzarella.

Sundried Tomato, Feta, Artichoke Spread

Ingredients

Scale

1 (14-ounce) can artichoke hearts in water, drained, patted dry, and chopped
6 ounces feta cheese, broken into small crumbles
4 ounces oil-packed sundried tomatoes, drained, patted dry, and chopped
1 cup mayonnaise (or 1/2 cup mayonnaise and 1/2 cup nonfat Greek yogurt)
1 teaspoon chopped fresh garlic
A few dashes Tabasco sauce
4 large pita rounds (I like Falafel King brand) – if making triangles
Chopped green onion, for garnish (optional)
Toasted pine nuts, for garnish (optional)

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Instructions

Preheat oven to 375 degrees.
In a medium mixing bowl, stir together the artichoke hearts, cheese, tomatoes, mayonnaise, garlic and Tabasco. Set aside.

To make triangles:

Split each pita horizontally into 2 rounds. Spread with artichoke mixture.
Place on a cookie sheet and bake for 10 to 12 minutes or until filling is bubbly hot and crust is starting to brown.
Remove from oven. Cut each round into 8 pieces, garnish with chopped onion and pine nuts (if using) and serve.

To make dip:

Spoon artichoke mixture in a shallow greased 1 1/2-quart casserole dish.
Bake for 15 to 20 minutes or until bubbly hot. Serve with pita chips.

Notes

Make ahead: Artichoke mixture can be made up to 2 days ahead, covered and refrigerated. It can also be frozen for up to 1 month.

Author: Lee Clayton Roper
Category: appetizers, easy entertaining
Method: baking
Cuisine: Mediterranean