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Skillet Artichoke and Olives

| Updated Oct 28, 2016

artichoke olive dish

Try this skillet dish as an appetizer served with baked pita chips or gluten free tortilla chips.

You could also serve this dish over some brown rice or pasta.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:



2 cups water packed artichokes, cut in 1/2, pat dry

1/2 cup kalamata olives, cut each in half

1 cup extra virgin olive oil

4 ounces feta, diced into 1/2″ cubes

2 garlic cloves, sliced thinly

1/2 cup sun dried tomatoes, drained and chopped

1 lemon, zested

1  tablespoon lemon juice

3 sprigs fresh thyme or 1/2 teaspoon dried thyme

1 teaspoon fennel seeds

1 tablespoon fresh parsley

1/2 teaspoon dried red pepper flakes

salt and pepper to taste


Add a tablespoon of oil to a hot cast iron skillet, add artichoke halves that have been patted dry. Add salt and pepper. Cook artichokes for approximately 7 minutes over medium heat, until artichokes take on a slightly browned surface. Add in spices and stir for 30 seconds. Next add olives and the rest of the olive oil. Simmer on low for 20 minutes.  Add lemon juice.  Remove thyme sprigs.  Remove skillet from the heat.  Sprinkle with parsley and serve.



Mike Wendland

Published on 2016-10-28

Mike Wendland is a multiple Emmy-award-winning Journalist, Podcaster, YouTuber, and Blogger, who has traveled with his wife, Jennifer, all over North America in an RV, sharing adventures and reviewing RV, Camping, Outdoor, Travel and Tech Gear for the past 12 years. They are leading industry experts in RV living and have written 18 travel books.

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