I make this often. I thought of Tina since she loved baked artichokes when we were little. This recipe doesn't have baked artichokes, but it has artichoke hearts in it. In the past, I've omitted or added vegetables to this recipe depending on what I'm feeling like or have in the house.
Greek Vegetable Salad-Stuffed Pitas from Rachel Ray's 30-Minute Meals Veggie Meals
Serves 2 as a supper, 4 as a side dish or starter-1 can (14oz.) quartered artichoke hearts in water, drained
-1/4 small red onion, thinly sliced
-2 vine-ripe tomatoes, seeded and diced
-1 small pickling (Kirby) cucumber or 1/4 seedless European cucumber, washed, peeled, and chunked
-20 Kalamata olives, pitted and chopped
-1/2 cup chopped fresh flat-leaf parsley
(2 handfuls)
-8 oz. feta cheese, crumbled
-Juice of 1 lemon
-A generous drizzle of extra-virgin olive oil
-Coarse salt and black pepper, to taste
-1 cup of plain yogurt
-1 clove garlic, finely chopped
-2 tablespoons fresh dill, chopped
-A pinch of coarse salt and black pepper, to taste
-4 large pitas, warmed
-4 leaves of romaine lettuce, from the heart
Combine first 9 ingredients in a bowl. Season with a little salt and pepper. In a small bowl combine yogurt with garlic, dill, and salt and pepper. Line a warm pita with a lettuce leaf, fill with salad, and top with yogurt sauce.
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