Baked Artichoke Salad

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

This salad is made with frozen artichoke hearts, so you can enjoy their vibrant spring flavor all year round. Thawed artichokes are rubbed with olive oil and baked in the oven until tender. Roasted bell peppers make a wonderful accompaniment. You can use canned or roast them at home. The salad is dressed with a flavorful basil vinaigrette made with white wine vinegar and complemented by capers. The flavor is refreshing and pleasantly tart. Let it sit and serve as a side dish with meat or as an appetizer, perhaps with a glass of white wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 x 250g packages frozen artichoke hearts, thawed
Olive oil
1 shallot, chopped
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
5 tablespoons white wine vinegar or champagne vinegar, divided
0.5 cup chopped fresh basil leaves
6 tbsp. capers, drained
2 roasted red peppers, thinly sliced
0.5 cup chopped red onion
0.5 cup chopped fresh parsley leaves
2 pinches red pepper flakes (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Artichokes, sweet pepper, capers, champagne vinegar, lemon juice, red pepper flakes, basil

Cooking the dish according to the recipe:

Preheat oven to 175°C.

Place artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper, and toss to coat. Place artichoke hearts on a baking sheet and spread in a single layer; bake in the oven for 20 minutes.
Meanwhile, prepare the vinaigrette. In the bowl of a food processor fitted with a steel blade, combine the chopped shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend for 5 seconds. Add the basil leaves and blend until a green puree forms. With the processor running, slowly pour in 1/2 cup olive oil and blend until emulsified.

Place the roasted artichokes in a bowl and toss with enough vinaigrette to moisten the vegetables. Add the capers, roasted peppers, red onion, parsley, 4 tablespoons of vinegar, and red pepper flakes, if using, and toss gently. Season generously with salt and pepper and let sit for 30 minutes to allow the flavors to meld. Serve the salad at room temperature.

Categories:

recipe / Summer dishes / Dinner / Salads / Vegetable salads / Ina Garten / The Barefoot Countess