Roasted artichoke salad
Delight in the flavors of a delectable roasted artichoke salad. This dish combines tender artichokes with crisp greens for a satisfying culinary experience.
Ingredients:
- 4 boxes (260g each) frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 5 tablespoons white wine vinegar or champagne vinegar, divided
- 1/2 cup chopped fresh basil leaves
- 6 tablespoons capers, drained
- 2 roasted red peppers, sliced thin
- 1/2 cup minced red onion
- 1/2 cup chopped fresh parsley leaves
- 2 pinches hot red pepper flakes, optional
Instructions:
- Heat up the oven to 180 °C.
- Put the artichoke hearts in a mixing bowl with 1/4 cup of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Toss the artichoke hearts until they are well coated. Transfer the artichoke hearts to a baking sheet and spread them out in a single layer. Bake in the oven for 20 minutes.
- While the artichokes are roasting, prepare the vinaigrette. Combine minced shallot, lemon juice, mustard, 1 tablespoon of vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a food processor with the steel blade attachment. Pulse for 5 seconds. Add basil leaves and process until it forms a green puree. With the food processor running, gradually drizzle 1/2 cup of olive oil through the feed tube until all the ingredients are well combined. Set the vinaigrette aside.
- Transfer the roasted artichoke hearts back to a bowl and mix with enough vinaigrette to coat them lightly. Add capers, red peppers, red onion, parsley, 4 tablespoons of vinegar, and red pepper flakes, if desired. Gently mix everything together. Season generously with salt and pepper and let it sit for 30 minutes for the flavors to meld. Serve the dish at room temperature.
Summary:
- Calories: 812 kcal
- Fat: 23 g
- Protein: 40 g
- Carbs: 141 g
- Potassium: 4550 mg
- Magnesium: 693 mg