Warm or Cold Salad with Artichoke Hearts,Red Pepper, Capers, and Basil

Ingredients

• 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, optional
• 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

Directions

1. Heat the oven or toaster oven to 350F / 175C. Tip the roasted red bell pepper into a colander set in the sink so it can drain thoroughly, or use one red bell pepper roasted on a barbecue grill. If you’re starting with frozen artichokes, defrost them in the microwave; if they’re canned, drain them well.
2. Place the artichokes in a roomy bowl, the one you’ll use for the finished salad if you’d rather not wash an extra dish. Add the olive oil, salt, and fresh ground black pepper, and toss until the pieces are coated.
3. Coat a small baking sheet with non-stick spray or olive oil. Spread the artichokes out in a single layer, then roast them for 20 minutes.
4. As the artichokes cook, set up the food processor with the steel blade. Add the minced shallot, or red onion, along with the chopped basil, or use 3-4 tablespoons purchased basil pesto, frozen basil, or Pistou sauce, and process until the mixture is finely chopped.
5. Once the shallot and basil are nicely broken down, pour in the fresh lemon juice, white wine vinegar, and Dijon, then run the processor for 30 seconds.
6. Measure 1/2 cup olive oil, or a little less, and slowly stream it through the feed tube while the processor is running. Continue processing for 1-2 minutes, until the dressing looks smooth and combined.
7. Return the roasted artichoke hearts to the bowl and toss them with 1/2 cup basil dressing. If time allows, leave them to marinate for a few minutes.
8. While the artichoke hearts sit, slice the roasted red pepper into pieces about the same size; small strips about 1 inch long work well.
9. Cut the red onion very finely and drain the capers.
10. Add the roasted red pepper, chopped red onion, and drained caper to the artichoke hearts. Spoon in enough dressing to lightly coat everything. You will have dressing left over, so save it for moistening any leftover salad.
11. Taste and season with salt and fresh ground black pepper. Add chopped parsley or basil if you’d like, and serve.