1cupjarred artichoke hearts in olive oildrained and halved
1/2small red onionthinly sliced
Chopped fresh dillfor garnish
Fresh mint leavesfor garnish
4Persian cucumbersquartered lengthwise
3loaves pitacut into wedges
For garlic oil: Simmer oil and garlic slices in small skillet over medium heat until light golden-brown and fragrant, about 3 minutes. Remove from heat and stir in capers, crushed red pepper flakes and oregano. Season with salt and pepper. Allow to cook at room temperature.For feta and assembly: Combine feta, yogurt, garlic and olive oil in food processor. Blend, scraping down the sides as needed, until smooth, about 1 minute. Season with pepper, to taste.Spread feta mixture over a large serving board. Top with olives, artichokes and red onions. Drizzle with garlic oil and garnish with dill and mint. Serve with cucumbers and pita.