Roasted Artichoke Salad
Show: Barefoot ContessaEpisode: Italian Every Time
Rate This RecipeRead users' reviews (56)
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Total Reviews: 56
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By gummiebears123
highlands ranch,
on December 23, 2011
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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!
By annettelane_124...
Redmond, 87
on July 22, 2011
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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!
By cam the cook
Mountain Home, ID
on June 27, 2011
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I absolutely adored this dish!!
By mythmaker47@yah...
Pasadena, TX
on June 03, 2011
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Delicious. I don't even like salads and I scarfed this down.
By Ironchef Lori
NJ
on May 29, 2011
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I just finished making this! It is a keeper! I can't wait to make it for an upcoming party!!!
By lobster or live...
Hesperia, CA
on May 27, 2011
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Ina is terrific but whoever types the ingredients on the website needs to proof their typing. As retireebet said, it's only 2 slices red pepper.
By retireebet
on May 20, 2011
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Ina made this recipe on TV today..5/20. Seems to be a misprint on the amount of red peppers. Today she used 2 red peppers from a jar,not 2 jars of red peppers.
By LSKarhan
Centerville, OH
on May 09, 2011
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I have made this a couple of times now and we absolutely love it!! I agree about the dressing however, I think there is a typo with 4T of the vinegar. I made the dressing exactly as written and ended up using nearly a 1/2C of oil to balance the acid and WAY too much dressing for the amount of veggies. So, now I just use the 3T of lemon juice and 1T of vinegar. As far as the artichokes go, they don't HAVE to be frozen. The first ones I used were marinated in EVOO, but I have used canned in water, frozen, and even fresh ones. As long as they are completely thawed and completely dried before roasting, all is good. Also, about the roasted red peppers. I just use home-made, I find 2 nice sized peppers are good. One last thing, I am not a caper fan, so I use about 1/4C green olives instead, which adds the briney flavor. This is a great recipe and obviously one you can make your own with substitutions.
By czarned815_10957336
Chesterfield, MI
on April 26, 2011
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This was delicious! Having said that, I totally reduced the amount of salt in the recipe - capers have more than enough. I salted the artichokes for roasting and that's all. Everyone raved! We raised a blass in Ina's honor! Thanks, Ina!!!
By fireislanded
Centerport Long...
on March 21, 2011
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Ina....made this for a dinner party as part of an antipaste. It was a hit! As I am a regular follower of your recipes, I cut back on the salt by half.