Warm or Cold Salad with Artichoke Hearts,Red Pepper, Capers, and Basil
What do you need?
How to make?
16 oz. frozen or canned artichoke hearts
1 T extra virgin olive oil
salt and fresh ground black pepper
12 oz jar roasted red pepper
3 T capers
1/2 cup chopped red onion
freshly chopped parsley or basil for garnish
2 minced shallots
1/2 cup chopped fresh basil
3 T fresh lemon juice
1 T white wine vinegar
1 tsp. Dijon mustard
1/2 cup extra virgin olive oil
salt and fresh ground black pepper to taste
Preheat oven or toaster oven to 350F / 175C. Pour roasted red bell pepper into a colander placed in the sink, and let drain well. )Thaw frozen artichokes in the microwave, or drain well if using canned artichokes. Put artichokes in large bowl and toss with olive oil, salt, and fresh ground black pepper. Spray small baking sheet with non-stick spray or olive oil, then arrange artichokes in a single layer and roast for 20 minutes. While artichokes roast, fit food processor with steel blade and process minced shallot and chopped basil . When shallots and basil are fairly well chopped, add fresh lemon juice, white wine vinegar, and Dijon and process 30 seconds. Then measure 1/2 cup olive oil and with food processor running, add it slowly through the feed tube and process 1-2 minutes, until dressing mixture is well-blended. Put roasted artichoke hearts back into the bowl and toss with 1/2 cup basil dressing, then let it marinate for a few minutes if you’re not rushed for time. While artichoke hearts marinate, cut roasted red pepper into same-size pieces Chop red onion into very small pieces and drain capers. Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts, and enough dressing so that all ingredients are moistened. Season salad with salt and fresh ground black pepper, sprinkle with chopped parsley or basil if desired, and serve.