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Artichoke Moussaka with Caramelized Onions and Feta

Name: Artichoke Moussaka with Caramelized Onions and Feta
Total time: 2 h 58 min
Yield: Serves 8 to 10
Cuisine: Greek
Ingredients: 2 tbsp unsalted butter; 1 tbsp extra-virgin Greek olive oil, for the onions; 120 ml extra-virgin Greek olive oil, for the potatoes; 8 onions, coarsely chopped; 3 medium potatoes, peeled, sliced lengthwise 3 mm thick; salt, to taste; 2 large lemons, halved; only needed to rub fresh artichokes; 14 artichoke hearts (thawed frozen, or trimmed fresh globe artichokes; or 500 g drained jarred sliced artichokes), thinly sliced; 85 g unsalted butter; 45 g all-purpose flour; 1.2 L milk; 240 ml light cream; 2 large eggs, lightly beaten; 50 g Greek feta, crumbled; 25 g kefalotyri or Parmesan cheese, grated; 120 ml fresh anthotyro or ricotta cheese; salt and freshly ground black pepper, to taste; olive oil, for greasing the dish, to taste; 13 g fresh thyme, chopped; 13 g fresh basil, chopped; 25 g fresh flat-leaf parsley, chopped; 13 g fresh oregano, chopped; 25 g fresh mint, chopped; 100 g plain dried bread crumbs; salt and freshly ground black pepper, to taste; 150 g Greek feta, crumbled

A vegetarian moussaka of sliced potato, artichoke hearts, slow-cooked onion, fresh herbs and feta, layered with breadcrumbs and capped with a rich three-cheese béchamel. Golden, creamy and generous.

YieldServes 8 to 10
Hands-on1 h 40 min
Total2 h 58 min
Difficulty

Ingredients

Base

2 tbspunsalted butter
1 tbspextra-virgin Greek olive oil, for the onions
120 mlextra-virgin Greek olive oil, for the potatoes
8onions, coarsely chopped
3medium potatoes, peeled, sliced lengthwise 3 mm thick
to tastesalt
2large lemons, halved; only needed to rub fresh artichokesoptional
14artichoke hearts (thawed frozen, or trimmed fresh globe artichokes; or 500 g drained jarred sliced artichokes), thinly sliced

Béchamel

85 gunsalted butter
45 gall-purpose flour
1.2 Lmilk
240 mllight cream
2large eggs, lightly beaten
50 gGreek feta, crumbled
25 gkefalotyri or Parmesan cheese, grated
120 mlfresh anthotyro or ricotta cheese
to tastesalt and freshly ground black pepper

To assemble

to tasteolive oil, for greasing the dish
13 gfresh thyme, chopped
13 gfresh basil, chopped
25 gfresh flat-leaf parsley, chopped
13 gfresh oregano, chopped
25 gfresh mint, chopped
100 gplain dried bread crumbs
to tastesalt and freshly ground black pepper
150 gGreek feta, crumbled

Diet

Vegetarian (lacto-ovo)

Contains

Gluten
Dairy
Egg
Goat, sheep, buffalo or camel milk
Birds' eggs (any)
Wheat
Olive
Citrus fruits (any)
Lemon
Nightshades (any)
Potato (white)
Onion family (any)
Onion
Artichoke
Basil
Oregano
Thyme
Parsley
Mint
Black and white pepper
Yeast
Histamine (aged and fermented foods)
Tyramine
Lactose
FODMAPs (any)

Taste

Sweet
Sour / bright
Salty
Umami / savory
Bitter
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Creamy
Tender-braised

Equipment

Oven
Stovetop

Season

Spring

Occasion

Weekend project
Entertaining

Effort

Over 90 min active
1–3 hours total
Difficulty 3
Make-ahead friendly
Leftovers-friendly

Nutrition

Calories: high
Protein: moderate
Carbs: moderate
Fat: high
Fiber: moderate
Sodium: moderate

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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