In the Kitchen with Artichoke – Feta Burrata Recipe

Down this little lane in Singapore, you’ll find Artichoke, the restaurant where today’s recipe comes from. Chef and owner, Bjorn Shen, shared the secret to one of his most popular dishes, the Feta Burrata.

Bjorn is considered Singapore’s rebel in the kitchen – so when he invited me down, I was super curious. I’m thinking that means loads of attitude – and I was right! But, he’s channelling it all into his food.

Artichoke is a Mediterranean restaurant, but Bjorn talked about not wanting to limited himself – he infuses his personality, his experiences, his travels and love of local produce to create his own version of a dish.

So if that’s being a rebel – I hope we can all proudly wear that badge in our kitchen too!

In true Artichoke style, this dish is about sharing. Being around friends and family and enjoying good, simple food. Perfect for a gathering at your home, this recipe keeps you out of the kitchen, and spending time together.

The ingredients are simple. It’s 3 steps: Basil Oil dressing, tomato salad and that creamy cheese. You pile it up high on toasted Turkish bread – and you’re done! I’m telling you it couldn’t be easier – but when you serve this – it’s going to make a big impression on the table!

Check out the cheeses – you’re mixing creamy buffalo mozzarella with salty feta. The combination is heaven! It’s the real star of this dish.

Artichoke’s Feta Burrata Recipe

• 45g or 1/10cup Extra Virgin Olive Oil
• 1/2 clove of Garlic
• 10g Fresh Basil Leaves
• In a pestle and mortar, crush the garlic and basil leaves.
• In a separate container, infuse crushed garlic and basil in extra virgin olive oil overnight.

• 150g Mozzarella Ball (not the hard kind, Bjorn recommends a good quality Buffalo Mozzarella)
• 50g Feta Cheese
• 60g or 1/4cup Heavy Cream
• Crush the Feta Cheese, shred up the Mozzarella and mix both items well with cream. Store chilled till ready to serve.

• 10 pieces Cherry Tomatoes
• 1 medium Shallot
• 40g or a handful of Arugula
• Halve the Cherry Tomatoes, slice the shallots thinly and rough chop the Arugula.
• Toss everything together with the Basil Oil that was left to infuse overnight.

• Toast up the Turkish bread till crisp and slightly charred.
• Stack the Feta Burrata on the toast and finish the dish with the tomato salad on the top.

Thanks a million to Bjorn for sharing what you do – the Feta Burrata is one of their signature dishes, and now it can be yours too! Head over to Artichoke for a good meal (make sure to reserve a table!) or pick up his cookbook – it’s full of personality, stories and beautiful simple food. Enjoy!

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