Pan-Fried Halloumi, Fennel and Artichoke Hearts with Hot Honey

Name: Pan-Fried Halloumi, Fennel and Artichoke Hearts with Hot Honey
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3/4 cup (9 oz./280 g) wildflower honey; 1 tsp. red pepper flakes; 1 1/2 tsp. cider vinegar; 1 jalape&#241;o or serrano chile, thinly sliced crosswise; Kosher salt; 2 to 3 Tbs. extra-virgin olive oil, plus more as needed; 2 fennel bulbs, tops trimmed, bulbs cut into 1/2-inch (12-mm) wedges with stems intact and fronds reserved for garnish; Kosher salt and freshly ground black pepper; 1/4 cup (2 fl. oz./60 ml) plus 1 Tbs. canola oil, plus more as needed; 2 cans (each 15 oz./470 g) artichoke hearts, drained, patted dry and halved lengthwise; 1 Tbs. unsalted butter; 12 oz. (375 g) halloumi cheese, cut into slices 1/2 inch (12 mm) thick and patted dry; <br> 1 jalape&#241;o, thinly sliced crosswise; Flaky sea salt; Fresh mint leaves for garnish

Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 4

Originating in Cyprus, halloumi cheese is traditionally made from a blend of goat’s and sheep’s milk. Halloumi has a high melting point so holds its shape well when cooked. In this Mediterranean-inspired recipe, we pan-fry the cheese until soft and golden, then serve it with lightly cooked fennel and artichoke hearts. A drizzle of hot honey gives the dish a kick of heat. If you prefer a spicier honey, opt for a serrano chile instead of a milder jalapeño.

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Ingredients:

For the hot honey:

3/4 cup (9 oz./280 g) wildflower honey
1 tsp. red pepper flakes
1 1/2 tsp. cider vinegar
1 jalapeño or serrano chile, thinly sliced crosswise
Kosher salt

For the fennel, artichokes and halloumi:

2 to 3 Tbs. extra-virgin olive oil, plus more as needed
2 fennel bulbs, tops trimmed, bulbs cut into 1/2-inch (12-mm) wedges with stems intact and fronds reserved for garnish
Kosher salt and freshly ground black pepper
1/4 cup (2 fl. oz./60 ml) plus 1 Tbs. canola oil, plus more as needed
2 cans (each 15 oz./470 g) artichoke hearts, drained, patted dry and halved lengthwise
1 Tbs. unsalted butter
12 oz. (375 g) halloumi cheese, cut into slices 1/2 inch (12 mm) thick and patted dry
1 jalapeño, thinly sliced crosswise
Flaky sea salt
Fresh mint leaves for garnish

Directions:

To prepare the hot honey, in a small saucepan over medium heat, combine the honey and red pepper flakes. Cook, stirring occasionally, until the honey has loosened and the pepper flakes are evenly distributed, about 2 minutes. Remove the pan from the heat and stir in the vinegar, jalapeño and a pinch of kosher salt. Cover to keep warm. Let stand until ready to serve to allow the flavors to meld.

To prepare the fennel, artichokes and halloumi, in a large fry pan over medium-high heat, warm 2 to 3 Tbs. olive oil, swirling to coat the bottom of the pan. When the oil is hot, add the fennel wedges and sear, turning once and adding more olive oil as needed, until browned and crisp-tender, about 5 minutes total. Season with kosher salt and black pepper. Transfer the fennel to a wire rack set on a baking sheet and cover with aluminum foil. Wipe out the pan.

In the same pan over high heat, warm 1/4 cup (2 fl. oz/60 ml) of the canola oil. When the oil is hot, add half of the artichoke hearts and cook, turning once, until the leaves are deep golden and almost charred and the hearts are softened and golden, about 2 minutes total. Season with kosher salt and black pepper. Transfer to the wire rack with the fennel. Repeat with the remaining artichoke hearts, adding more canola oil to the pan as needed. Wipe out the pan.

In the same pan over medium heat, melt the butter with the remaining 1 Tbs. canola oil. Add the halloumi and sear, turning once, until starting to soften and turn golden on both sides, about 5 minutes total. Transfer to a plate and cover with foil.

Return the fennel and artichokes to the fry pan, set over high heat and toss until just warmed through, about 2 minutes. Nestle in the halloumi and drizzle generously with the hot honey. Top with fresh jalapeño slices, a sprinkle of flaky sea salt, lots of mint leaves and the reserved fennel fronds. Serve warm. Serves 4.

Williams Sonoma Test Kitchen