Description
Mediterranean charm fills this Ina Garten artichoke salad, blending tangy marinated artichokes with crisp greens and zesty herbs. Elegant simplicity shines through each refreshing bite, inviting you to savor classic Italian-inspired flavors.
Ingredients
Scale
Main Ingredients:
- 4 boxes (9 ounces / 255 grams each) frozen artichoke hearts, defrosted
- 2 roasted red peppers, sliced thin
- ½ cup chopped fresh basil leaves
- ½ cup chopped fresh parsley leaves
Vinegar and Seasoning Components:
- 5 tablespoons white wine vinegar or champagne vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 6 tablespoons capers, drained
- 2 pinches hot red pepper flakes, optional
- Kosher salt
- Freshly ground black pepper
Aromatics:
- 1 shallot, minced
- ½ cup minced red onion
- Good olive oil
Instructions
- Preheat the oven to 425°F (218°C) and prepare a baking sheet with parchment paper.
- In a mixing bowl, thoroughly coat artichoke hearts with olive oil, ensuring even distribution of salt and black pepper.
- Spread artichoke hearts in a single layer on the prepared baking sheet, creating space between each piece for even roasting.
- Roast the artichoke hearts for approximately 20 minutes until edges become golden and slightly crispy.
- While artichokes are roasting, create the vinaigrette by combining minced shallot, fresh lemon juice, Dijon mustard, vinegar, salt, and black pepper in a food processor.
- Pulse the ingredients for 5 seconds to blend thoroughly.
- Add fresh basil leaves to the processor and blend into a vibrant green puree.
- With the processor running, slowly drizzle olive oil through the feed tube until the mixture emulsifies into a smooth vinaigrette.
- Transfer roasted artichoke hearts to a large mixing bowl and gently coat with sufficient vinaigrette to moisten the ingredients.
- Incorporate capers, diced red peppers, sliced red onion, chopped parsley, vinegar, and red pepper flakes if desired.
- Adjust seasoning with additional salt and black pepper to taste.
- Allow the salad to rest for 30 minutes at room temperature, enabling flavors to meld and intensify.
- Serve the artichoke salad at room temperature as a vibrant side dish or light appetizer.
Notes
- Baking transforms artichoke hearts into crispy, golden treasures when spread in a single layer, maximizing caramelization and texture.
- Fresh basil leaves bring vibrant, aromatic magic to the vinaigrette, creating a flavor profile that dried herbs simply cannot match.
- Personalize the salad’s taste by sampling and fine-tuning seasonings, ensuring every bite delivers exactly what your palate craves.
- Resting the salad allows ingredients to dance and blend, intensifying the overall taste experience and creating more complex flavor layers.
- Opt for high-quality extra virgin olive oil to elevate the vinaigrette’s richness and provide a smooth, luxurious base for the entire dish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg