Sharon's Roasted Artichoke Salad

From the Kitchen of: Sharon Basham


  • 2 boxes (9 oz) of frozen artichoke hearts, thawed (or 2 cans - not in brine - rinsed)
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • 1 small shallot, minced
  • 1-1/2 Tbs freshly squeezed lemon juice
  • 1/2 tsp Dijon mustard
  • 2-1/2 Tbs white wine vinegar
  • 1/3 cup fresh basil leaves, chopped
  • 3 Tbs capers, drained
  • 1 jar roasted red peppers, sliced thin
  • pinch of hot red pepper flakes
  • 1/4 cup chopped fresh parsley


  • Preheat oven to 350 degrees F.
  • Place artichokes in a bowl with olive oil and about 1/2 tsp salt and 1/4 tsp pepper.
  • Toss to coat and spread out on a sheet pan in 1 layer.
  • Roast in oven for 20 minutes.
  • Meanwhile make the vinaigrette - place shallot, lemon juice, mustard, 1/2 Tbs vinebar, 1/2 tsp salt and 1/4 tsp pepper into food processor with steel blade.
  • Process 5 seconds.
  • Add the basil and process into a green puree.
  • With processor running, slowly pour about 1/4 cup olive oil into the bowl til finely pureed.
  • Set aside.
  • Put roasted artichoke hearts in bowl and toss with vinaigrette.
  • Add capers, red peppers, 2 Tbs vinegar, parsley and a pinch of hot pepper.
  • Toss gently.
  • Sprinkle with salt and pepper if needed, to taste.
  • Let stand 30 minutes for the flavors to blend.
  • Serve at room temperature.

Serving Suggestions
Makes about 4 side servings. Can be doubled, of course, and can also be used on an antipasto tray with Italian meats and bread sticks, etc. for an appetizer.