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.
