Sharon's Roasted Artichoke Salad

From the Kitchen of: Sharon Basham
sgbasham@tampabay.rr.com

Ingredients

• 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

Method

• 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.