- 1 large lemon
- 12 young artichokes
- 1/3 cup extra virgin olive oil
- Strained juice of 1 large lemon
- 1 garlic clove, minced
- ½ cup chopped fresh mint
- Freshly ground black pepper
- 3 tablespoons crumbled Greek feta
- Cut the lemon in half and squeeze it into a bowl filled with 3 to 4 cups water. Using a sharp paring knife, cut off the tough outer leaves and thorny top leaves from each artichoke. Cut the artichokes in half-lengthwise and with a teaspoon scrape out any and all of the pinkish fuzz. Cut each half again in half lengthwise and drop immediately into the lemon water.
- Place the olive oil, lemon juice, garlic, mint, pepper to taste, and feta in a blender and pulse together. Drain the artichokes from the lemon water, place in a bowl, add the feta vinaigrette, and toss. Serve immediately.