Description
Savory roasted Ina Garten artichoke salad combines Mediterranean flavors with simple, fresh ingredients. Herb-infused artichokes deliver rich complexity you’ll crave again and again.
Ingredients
Scale
- 4 boxes (9 oz / 255 g) frozen artichoke hearts, defrosted
- 2 roasted red peppers, sliced thin
- ½ cup fresh basil leaves, chopped
- ½ cup fresh parsley leaves, chopped
- 1 shallot, minced
- ½ cup red onion, minced
- 5 tbsps white wine or champagne vinegar
- 3 tbsps lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 6 tbsps capers, drained
- 2 pinches hot red pepper flakes (optional)
- Kosher salt
- Black pepper, freshly ground
- Olive oil, good quality
Instructions
- Roasting Artichokes: Preheat oven to 425°F, arrange artichoke hearts on parchment-lined baking sheet, coat with olive oil, season with salt and pepper, ensuring single-layer placement for even caramelization.
- Creating Vinaigrette: Combine shallot, lemon juice, Dijon mustard, vinegar, salt, pepper, and basil leaves in food processor, pulse to blend, then gradually stream olive oil to create a smooth, emulsified dressing.
- Assembling Salad: Transfer roasted artichokes to mixing bowl, dress with prepared vinaigrette, gently fold in capers, red peppers, red onion, parsley, and optional red pepper flakes.
- Flavor Development: Let salad rest at room temperature for 30 minutes, allowing ingredients to marinate and flavors to harmonize.
- Serving: Present artichoke salad at room temperature as a vibrant, zesty side dish or appetizer, with final seasoning adjustment to personal taste.
Notes
- Roast Evenly: Space artichoke hearts carefully on the baking sheet to ensure golden, crispy edges without steaming or overcrowding.
- Vinaigrette Technique: Slowly drizzle olive oil while processor runs to create a smooth, emulsified dressing that coats ingredients perfectly.
- Flavor Melding: Let salad rest at room temperature for 30 minutes to allow herbs, spices, and vinaigrette to develop a deeper, more complex taste profile.
- Seasoning Tip: Taste and adjust salt, pepper, and vinegar levels after mixing to balance the tangy artichoke and bright herb notes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 80
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg