Recipe Corner: Artichoke Lemon Appetizer



  • 3-4 (6 oz.) jars of marinated artichoke hearts
  • 1 small red or white onion, finely chopped
  • 1 bunch green onions, finely chopped
  • 1 small bunch flat-leaf parsley, minced
  • 1 roasted red or green bell pepper, seeded and chopped
  • 3-4 cloves garlic, minced
  • 2-3 tablespoons olive oil
  • Juice of two lemons and 1 teaspoon lemon zest
  • 1 cup grated Parmesan cheese
  • 1/2 cup plain white or Greek yogurt (to taste)
  • 1/4 cup pitted Kalamata, green, or black olives, chopped
  • Sea or Kosher salt, black pepper, cayenne pepper, paprika, crushed red pepper flakes, and dried oregano to taste
  • Dash of hot sauce
  • Pita bread, pita chips, Armenian lavosh, toasted or sliced baguette or sliced vegetables
  • Lemon wedges


Drain and chop artichoke hearts and place in a large bowl.  Add the onions, parsley, and all remaining ingredients and mix thoroughly.  Check seasonings. Chill for 2-3 hours or overnight for best results.

Serve with pita bread, pita chips, Armenian lavosh, toasted or sliced baguette and sliced vegetables.  Serve with lemon wedges on the side and drizzle with olive oil, if desired.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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