flatbreads or stuffed vine leaves, olives and falafel
Pour 50ml of the oil from the artichokes into a food processor. Add the artichokes and discard the remaining oil. Pour in the tahini and lemon juice, add the garlic and smoked paprika, then blitz until very smooth.
Spoon into a bowl and crumble the feta over the top with a few twists of black pepper. Serve with warm flatbreads, or as part of a meze with stuffed vine leaves, olives and falafel.