Ingredients for Artichoke Caviar
- 1 (14 ounce) can artichoke hearts, drained and chopped
- Feta Cheese
- Chopped Pimiento
- 1/4 cup finely chopped red onion
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Dried Oregano
- Salt, to taste
- Pepper, to taste
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How to Make Artichoke Caviar
- Finely chop the red onion (1/4 cup) and garlic (2 cloves).
- In a food processor fitted with a steel blade, combine the chopped artichoke hearts (1 14-ounce can, drained), red onion, garlic, capers (2 tablespoons), Kalamata olives (1/2 cup, pitted and roughly chopped), lemon juice (2 tablespoons), olive oil (2 tablespoons), and salt and pepper to taste.
- Process until the mixture is finely chopped but not pureed, scraping down the sides as needed. You want some texture!
- Transfer the artichoke caviar to a serving bowl.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled with your favorite dippers: pita bread, crackers, crudités, or even grilled halloumi!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
2g
Carbs
1g
