Cast Iron Warm Marinated Artichoke Hearts with Olives and Feta | America's Test Kitchen

Ingredients

• 1 cup extra-virgin olive oil
• 2 cups jarred artichoke hearts packed in water , halved and patted dry
• Salt and pepper
• 3 sprigs fresh thyme
• 2 (2-inch) strip lemon zest plus 1 tablespoon juice
• 2 garlic cloves , sliced thin
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1/2 cup pitted kalamata olives
• 4 ounces feta cheese , cut into 1/2-inch pieces (1 cup)
• 1 tablespoon minced fresh parsley