Skillet Artichoke and Olives

 Skillet Artichoke and Olives

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.



Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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