Roasted Artichoke Hearts

Roasted Artichoke Hearts -Recipe by Ina Garten.

This is the first time I tried my hand at making artichokes at home. What I loved about this easy recipe was that there was no need to deal with fresh artichokes – no headache of cutting those artichokes. February is the month of birthdays at my place and the celebrations seem to go on without end. For me it’s a great time to experiment with different recipes.

I served this as a salad to go with a baked shrimp scampi (again one of Ina’s recipe’s), store bought garlic bread and linguine. The salad was enough for 6 people and was a hit! The basil in the vinaigrette gives it so much flavor, plus the capers and roasted bell peppers give it a nice punch. This recipe is taken from  Ina’s book “How easy is That”, she has served this as part of an antipasto platter.

Ingredients:

  • 2 (9-ounce) boxes frozen artichoke hearts, defrosted
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 shallot, minced
  • 3 tablespoons freshly squeezed lemon juice (2 lemons)
  • 1 tablespoon good white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup chopped fresh basil leaves
  • 3 tablespoons drained capers
  • 1 jarred roasted red pepper, small diced
  • 1/4 cup minced red onion
  • 1/4 cup chopped fresh parsley
  • pinch of red pepper flakes

Method:

Preheat the oven to 350 degrees.

Place the artichoke hearts on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast in  a single layer for 20 minutes, tuning once with a spatula.

Meanwhile, make the vinaigrette: place the shallot, lemon juice, vinegar,mustard, 1teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Process for 5 seconds. Add the basil and puree. With the processor running, slowly pour in 1/2 cup olive oil until the dressing is emulsified.

When the artichokes are done, place them in a bowl and toss with enough of the vinaigrette to moisten. Add the capers, red pepper, red onion, parsley, and red pepper flakes and toss. Allow to stand at room temperature for 30 minutes (or refrigerate overnight) for the flavors to develop. Season to taste and serve at room temperature.

 

 

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