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
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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