Artichoke Caviar

There is a small Greek delicatessen in the

Latin Quarter of Paris, directly across the

Seine from Notre Dame. A refrigerated case

holds dozens of scrumptious appetizers and

the best part of all is that there are two

small tables where one can enjoy a carafe

of Cretan wine and order the sampler platter.

One of our favorites is the Artichoke Caviar.

Our adaptation is presented here.
1 can of artichoke hearts, well-drained and chopped

¼ cup of feta cheese, crumbled

2 tablespoons of white onions, chopped

2 garlic cloves, chopped

1 teaspoon of lemon zest

1 tablespoon of freshly squeezed lemon juice

1 teaspoon of oregano, minced

2 tablespoons of olive oil

1 teaspoon of cayenne pepper

1 heaping tablespoon of capers

Sea salt to taste
In a food processor, blend all of the ingredients

except for the capers. Remove to a serving dish

and stir in the capers. Refrigerate overnight

before serving with pita toasts, if possible.


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