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Roasted Artichoke Salad
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4 boxes (9 oz each) | frozen artichoke hearts, defrosted |
Olive oil | |
Salt | |
pepper | |
1 | shallot, minced |
3 tbsp | lemon juice |
1 tsp | dijon mustard |
5 tbsp | champagne vinegar, mdivided |
1/2 cup | chopped fresh basil |
6 tbsp | capers, divided |
2 | roasted red peppers, sliced thin |
1/2 cup | minced red onion |
1/2 cup | chopped parsley |
2 pinches | red pepper flakes |
Preheat oven to 350.
Put artichokes in a bowl with 1/4 cup olive oil, 1 tsp salt, 1/2 tsp pepper and toss until coated. Put hearts on sheetpan and spread into one layer. Roast for about 20 mins.
Put shallot in a bowl with lemon juice, mustard, 1 tbsp vinegar, 1 tsp salt, 1/2 tsp pepper - put in food processor and process for 5 seconds. Add basil leaves and process into a puree. Slowly pour in 1/2 cup olive oil. Set aside.
Toss roasted hearts with enough vinaigrette to moisten. Add capers, red peppers, red onion, parsley, 4 tbsp vinegar and red pepper flakes and toss gently. Sprinkle with salt and pepper and let stand for 30 mins. Serve at room temp.
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