Ingredients: |
Ingredients: 3-4 cans artichoke hearts, drained
olive oil
salt, kosher
2 red peppers, sliced thin
2 shallots, minced
3 TBSP lemon juice
2 tsp Dijon mustard
1 TBSP plus 4 TBSP champagne vinegar (divided)
1/2 c basil, chopped
6 TBSP capers, drained
2 red peppers roasted and sliced thin
1/2 red onion, minced
1/2 c parsley
|
Directions: |
Directions:Preheat oven to 400º
In a small bowl add 1/4 olive oil salt, and pepper. Mix well. Add the artichoke hearts and toss until coated. Spread the oiled artichoke hearts in a single layer onto a sheet pan, roast in the oven for about 20 minutes.
In the same bowl of oil, place the red peppers and toss until covered. Spread the oiled peppers onto another sheet pan, roast in oven for about 5-10 minutes.
Meanwhile, make the vinaigrette. In the bowl of the food processor, using the steel blade, place the shallots, lemon juice, mustard, 1 tablespoon of vinegar, 1 tsp of salt, and 1/2 tsp of pepper and process for 5 minutes. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup of olive oil into the bowl until ingredients are finely pureed. Set aside.
Place the roasted artichoke hearts in a bowl and toss with enough vinegar to moisten. Add the capers, red peppers, red onion, parsley, the rest of the vinegar and toss gently. Sprinkle generously with salt and pepper and let stand for at least 30 minutes in the refrigerator and let the flavors blend. Serve at room temperature. |
This recipe for Roasted Artichoke Salad is from