A Note Before You Start
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!!
Ingredients
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)
Preparation
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.