Roasted Artichoke Salad

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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!!

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Delicious. I don't even like salads and I scarfed this down.

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I just finished making this! It is a keeper! I can't wait to make it for an upcoming party!!!

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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.

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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.

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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.

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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!!!

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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.