Roasted Artichoke Hearts Provencal

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound frozen artichoke hearts, thawed
  • 2 tablespoons pitted kalamata olives
  • 1 tablespoon capers
  • 2 strips orange zest (removed with a vegetable peeler)
  • 2 Roma tomatoes, quartered lengthwise
  • 1 clove garlic, finely chopped
  • 3 tablespoons dry white wine
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 1/4 cup torn fresh basil leaves
Directions
  • Preheat the oven to 425 degrees F.

  • Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.

  • Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.


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