Roasted Artichoke Salad

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First let me say that I adore Ina and own many of her books and recipes. Normally her recipes are beautiful and flawless and delicious. Unfortunately, this recipe is beyond terrible. It should also be mentioned how EXPENSIVE the artichoke hearts are which she calls for ($5 per box times four boxes and that's just the artichokes. I had a birthday dinner and made this recipe. Everyone loved the other items served but all agreed this was terrible and most of us didn't touch it beyond one bite. Sorry Ina, this is a miss.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have just seen your basic show & this sounds wonderful to share at our dinner club. Being Italian we are having an Italian Rusta. This dish will be Perfecto. Along with the Antipasto plate, keeping everything simple so that we may enjoy our guests.
Grazia Ina
Belladonna P.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

INA YOU ARE WONDERFUL!!!! I LOVE ALL OF YOUR RECIPES. I HAVE ALL OF YOUR COOKBOOKS, AND I HAVE NEVER BEEN DISAPPOINTED IN ANY RECIPE THAT I HAVE DONE. EVERYONE LOVED THIS DISH!!! IT IS A KEEPER. I LOVE TOO COOK, AND I TRY NOT TOO MISS YOUR PROGRAM ON FOOD NETWORK. YOU BRIGHTEN UP MY DAY AND I JUST LOVE YOU!!! YOU ARE MY FAVORITE FOOD NETWORK STAR!!!! WISH I COULD SEE MORE OF YOU!!!! YOU GO GURL!!!!
RENEE ATLANTA, GA

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this salad for New Year's Eve and it turned out beautifully. I rinsed my capers and adjusted the final addition of vinegar to my taste. Vinegars can vary in strength and based on some of the comments I didn't want the vinegar taste to overwhelm. Some other reviewers also commented on the amount of peppers but my jar held one whole pepper so two jars as listed in the recipe was correct.

I will make this salad again. As with all of the others dishes that I've made of Ina's, this one was straight forward to make and turned out beautifully. It travels well and can be made in advance. I served it at room temperature and had the leftovers cold the next day and it was delicious at both temperatures. My friends and family really enjoyed it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great Recipe, made with a cold Anipasto and I got rave reviews. My one bit of advice is at the end add the Vinegar to taste...I did not put in all the directed vinegar and was happy with the results. This recipe will be a Christmas Tradition.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hey all, I watched the episode and Ina used two roasted peppers not two JARS of peppers. Big Difference. Hope that helps. Lisa

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree with all - definitely too much vinegar - wish I read the review prior. Would also decrease amount of capers. HOWEVER, even following exactly - did love the dish. Brought to a Xmas Eve celebration. Nice compliment to their antipasto dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm a big fan of Ina but this was awful. AWFUL...flavorless and not worth the effort.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cut the recipe in half and it was just right for five people (along with brisket and latkes. Eye pleasing with excellent flavors. I made it about 6 hours in advance, but next time I'll make it easier on myself and make it the night before. I only used about 1/2 of the jar of red peppers and 2 tablespoons of capers, as I wasn't sure if my guests liked capers - the did, so next time I'll use 3 tablespoons. They all raved about it and wanted the recipe,

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the entire menu for a fancy holiday lunch. It all turned out wonderfully.
...Because my family doesn't like "sour" things, I cut the vinegar in half and substituted white wine.
...2 JARS of roasted red peppers seemed a bit too much, so I added 1 JAR, and it was perfect.
I underestimated how long it would take to clean the darned shrimp, so I served the Roasted Artichoke Salad as an antipasto with fresh baked Italian Semolina Bread. Then I served the Baked Shrimp Scampi with more bread. The artichoke salad served with the shrimp would have been a little too rich, so I liked serving them separately.