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Roasted Artichoke Hearts Provencal

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  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 4 servings
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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

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.