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Roasted Artichoke Salad

Prep Time:

Cook Time:

20 min






Ina Garten - The Barefoot Contessa

20 min

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About the Recipe


This recipe is from Ina Garten, The Barefoot Contessa. I have added some of my own notes which I list at the bottom of the recipe. Happy Cheffing!!


4 boxes (9 ounces each) of frozen artichoke hearts defrosted*

Olive Oil, Salt and Pepper

1 shallot minced

3 TBSP freshly squeezed lemon juice

1 tsp of Dijon mustard

5 TBSP white wine vinegar or champagne vinegar, divided

½ cup of chopped  fresh basil leaves

6 TBSP of drained capers 

2 jarred roasted red peppers sliced thin

½ cup of minced red onion**

½ cup of freshly chopped Italian (flat) parsley.

1-2 pinches of red pepper flakes (optional)

Frying Pan


Step 1:

Preheat the oven to 350 degrees F.  Line a baking pan with foil (for easier clean up).

Step 2: 

Place the artichoke hearts in a bowl with ¼ cup of olive oil, 1 tsp of salt, and ½ tsp of pepper and toss to coat. 

Step 3:

Place them on the baking pan in a single layer and roast for 20 minutes.

Step 4:

For the vinaigrette:

Place the minced shallot, lemon juice, mustard, 1 TBSP vinegar, 1 tsp of salt and ½ tsp of pepper in the bowl of a food processor fitted with a steel blade. Process 5 seconds. Add the basil leaves, and continue processing. With the processor running, slowly add ½ cup of olive oil into the bowl through the feed tube until the ingredients are well blended. Set aside.

Step 5:

Remove the artichokes from the oven and place in a large mixing bowl.  Toss with enough vinaigrette to moisten them. 

Step 6:

Add the capers, red peppers, red onion parsley, 4 TBSP of vinegar and rep pepper flakes if using. Toss gently and let stand at room temperature for 30 minutes before serving.  This gives the flavors a chance to blend.Serve at room temperature.

Cook's Notes:

​*Use canned artichokes if you can’t find frozen. Drain them and gently squeeze the excess liquid from them, and cut in half.

hand mixer

Buon Appetito!

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