Roasted Artichoke Salad

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This salad turned out really delicious, but I did have a couple issues with the recipe as written, which is why I didn't give it the fifth star. First of all, I had to roast my artichokes for nearly an hour at a higher temperature to get them nice and roasty and brown on the edges. They were still a little frozen in the middle when I put them in, but as another reviewer had mentioned roasting them from frozen and having no problems, I thought it would be okay. And it was, just took longer than I thought. Also, there's no way this recipe needs the extra 4 tbsp of vinegar. The dressing is pretty sour and vinegary to begin with, so it really doesn't need the extra. Other than those things, this is a really tasty recipe and quite easy to make. Definitely give this a try, just don't be afraid to tweak it according to your own tastes and preferences.

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This is a great recipe! I made it times 1 1/2, but I doubled the vinaigrette and used the excess as dressing for a green salad. Yummy! I wouldn't change a thing about Ina's recipe, it's perfect the way it is. I used frozen artichoke hearts and roasted them from frozen, but instead of 20 minutes, I opted for closer to 30 minutes. They were nice and toasty and dry enough to take on the wet ingredients in the salad without being too wet.

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I initially gave this recipe two stars. I found the dish to be unremarkable--nothing terrible about it, just a little dull. However, I've been told by two of my guests that it was a favorite of theirs for its simplicity and freshness. I am, therefore, revising an earlier review and giving the dish a solid four stars. Oh, Ina, we can always count on you!

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Simple to prepare and simply good. Not remarkable enough to make it to our "keeper" file but good enough that we're glad we tried it. Had a little leftover, so the next day I chopped it all up and tossed it with pasta, added in a little diced fontina and had a delicious pasta salad for a light dinner.

While I think Garten recipes are sometimes heavy enough on fat and salt that I cut back on both, the proportions in this recipe seemed just right. And with all the buzz about the typo in the original recipe of 2 jars of peppers being specified while only 2 peppers were used on air, nice to see the recipe adminstrator caught and corrected the error recently, So, I share in good humor here that I added in a third pepper when I made this and was glad I'd used more than two.

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Update: We have clarified the recipe to reflect 2 roasted red peppers, sliced thin.

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This was soooo good and EASY. Instead of frozen artichokes I used marinated ones -- which were perfect for roasting plus eliminated a step. Took this dish to a party -- it was hit. It's always a good sign when everyone wants the recipe!

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Excellent! Watched her make this and the above is a Typo... should only be 2 peppers not 2 Jars. Also if you notice the picture shows very little red pepper. Really enjoyed this, thanks Ina

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AMAZING!! I cant stop picking at it while Im waiting for it to chill in the fridge. I listened to what others said on here about only using 2 roasted bell peppers rather then 2 jars, but other then that I followed the recipe to the T. I planned on having this for dinner tomorrow with Giadas broiled tilapia and mustard chive sauce but Im going to have to make another batch because hubby & I can not stop eating it! this will be made plenty more times!

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This is delicious especially after marinating a while. I make this 1 or 2 days in advance if possible, saving the parsley for the last minute. The second time I made it I used Whole Foods canned artichokes in water and it turned out lovely. It really goes well with Ina's Baked Shrimp Scampi. Another winner, Ina!

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I absolutely adored this dish!!