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Preheat oven to 400 degrees.
Using vegetable peeler, peel artichoke stem and remove tough outer layers by hand. When you reach softer layers, use serrated knife to cut ¾ inches from top. Now, cut artichoke in half lengthwise. Using a spoon, remove fuzzy choke on inside.
Place halves, cut side up, on large baking sheet.
Season artichoke with sea salt and pepper, and nestle 1 garlic clove in center of each half. Drizzle generously with olive oil. Roast in oven 30 minutes. Once done, remove roasted garlic from center of artichoke.
Add roasted garlic to food processor along with fresh herbs, lemon juice, and honey. Season with sea salt and pepper and pulse until smooth.
Drizzle artichoke with vinaigrette and sprinkle with crumbled feta.