Description
Ina Garten’s roasted artichoke hearts elevate simple ingredients into a Mediterranean-inspired side dish. Crisp edges and tender centers make this recipe a delightful complement to grilled meats or as an elegant appetizer you can savor with friends.
Ingredients
Scale
- 2 boxes (9 oz/255 g) frozen artichoke hearts, defrosted
- ½ cup fresh basil leaves, chopped
- ¼ cup fresh parsley, chopped
- 1 roasted red pepper (jarred), small-diced
- 3 tablespoons capers, drained
- 1 shallot, minced
- ¼ cup red onion, minced
- 1 pinch crushed red pepper flakes
- 3 tablespoons lemon juice, freshly squeezed (2 lemons)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Olive oil
- Kosher salt
- Black pepper, freshly ground
Instructions
- Preheat Preparation: Position oven rack at center and warm to 350°F/180°C for optimal roasting conditions.
- Artichoke Seasoning: Distribute thawed artichoke hearts on baking sheet, drizzle with olive oil, sprinkle kosher salt and black pepper, tossing gently to ensure uniform coating.
- Roasting Process: Spread artichokes in single layer, roast for 20 minutes, rotating midway to achieve golden caramelized edges and consistent coloration.
- Vinaigrette Creation: Blend shallot, lemon juice, vinegar, Dijon mustard, salt, and pepper in food processor, then incorporate basil leaves and pulse until smooth.
- Dressing Emulsion: Stream olive oil into processor while running to create silky, well-integrated vinaigrette with balanced consistency.
- Flavor Layering: Transfer roasted artichokes to mixing bowl, gently coat with vinaigrette, then fold in capers, roasted red pepper, red onion, parsley, and crushed red pepper flakes.
- Flavor Development: Let mixture rest at room temperature for 30 minutes or refrigerate overnight to enhance depth and complexity of flavors.
- Final Presentation: Taste and adjust seasoning as needed, serve at room temperature to showcase intricate flavor profile.
Notes
- Prep with Care: Ensure artichoke hearts are completely thawed to prevent excess moisture during roasting, which can prevent proper caramelization.
- Maximize Browning: Use a large, rimmed baking sheet and avoid overcrowding to achieve golden, crispy edges on the artichoke hearts.
- Vinaigrette Secrets: Make the dressing ahead of time to let flavors meld; the longer it sits, the more complex and vibrant the taste becomes.
- Temperature Matters: Let the roasted artichokes come to room temperature before serving to unlock their full depth of flavor and ensure optimal texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 90
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg