Photo: Roasted Artichoke Salad Recipe
Ingredients
- 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional
Directions
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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By kmmarsh14
carmel, IN
on November 09, 2012
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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.
By drpuff
on September 20, 2012
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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.
By Willow Brook Cooks
Northern NJ
on July 23, 2012
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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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