Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
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Stella Giannone
[email protected]This is a great summer salad. It's light and refreshing, but still filling.
Wilson Ntombosola
[email protected]This salad is a great way to use up leftover roasted artichokes.
Aliia Ormonova
[email protected]I love the roasted artichokes in this salad. They're so flavorful.
Sadok Louhichi
[email protected]This salad is a great way to get your veggies in.
Peter Nigg
[email protected]I've made this salad with both fresh and canned artichokes and it's always delicious.
telson toh
[email protected]This is a great salad to take to a potluck or picnic.
zia nooor
[email protected]I love the lemony dressing on this salad. It really brightens up the flavors.
Joshua Springett
[email protected]This salad is so easy to make. It's a great weeknight meal.
Bebe khan Bebe Khan
[email protected]I added some grilled chicken to this salad and it was even better. It's a great way to get some protein into your meal.
Nishani Akarsha
[email protected]I've made this salad several times and it's always delicious. It's a great way to use up leftover roasted artichokes.
Jabran Ghumman
[email protected]This is a great summer salad. It's light and refreshing, but still filling.
Andrew Rodgers
[email protected]I made this salad for a party last weekend and it was a huge hit! Everyone loved it.
Usman Akeem
[email protected]This salad is amazing! I love the combination of roasted artichokes, tomatoes, and feta. It's so flavorful and satisfying.