Description
Roasted artichoke hearts showcase Ina Garten’s culinary brilliance with Mediterranean flair. Fragrant herbs, garlic, and olive oil elevate these tender, golden-edged delicacies that will transport you straight to an Italian kitchen’s warmth.
Ingredients
Scale
Main Ingredients:
- 2 (255 grams) boxes frozen artichoke hearts, defrosted
- ½ cup chopped fresh basil leaves
- ¼ cup chopped fresh parsley
- 1 jarred roasted red pepper, small-diced
- 3 tablespoons drained capers
Aromatics:
- 1 shallot, minced
- ¼ cup minced red onion
- 1 pinch of crushed red pepper flakes
Liquid and Seasoning Ingredients:
- 3 tablespoons freshly squeezed lemon juice (2 lemons)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Good olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the oven by heating it to 350°F/180°C, ensuring an even temperature for roasting.
- Spread the thawed artichoke hearts on a baking sheet, generously coating them with of olive oil. Season with of kosher salt and of freshly ground black pepper, gently tossing to distribute the seasonings evenly.
- Arrange the artichoke hearts in a single layer and roast for 20 minutes, carefully flipping them midway through to ensure uniform browning and caramelization.
- While the artichokes roast, create the vibrant vinaigrette by combining finely minced shallot, fresh lemon juice, vinegar, Dijon mustard, salt, and black pepper in a food processor.
- Pulse the mixture briefly, then add fresh basil leaves and purée until smooth. Gradually stream in of olive oil while the processor runs, creating a silky, emulsified dressing.
- Transfer the roasted artichokes to a large mixing bowl and gently coat with the prepared vinaigrette, ensuring each piece is lightly dressed.
- Incorporate capers, diced roasted red pepper, finely minced red onion, chopped parsley, and a pinch of crushed red pepper flakes to build layers of flavor and texture.
- Allow the mixture to rest at room temperature for 30 minutes, or refrigerate overnight to develop a more intense flavor profile.
- Before serving, taste and adjust the seasoning as needed. Serve at room temperature to highlight the dish’s nuanced flavors.
Notes
- Let the assembled dish rest for 30 minutes, allowing the vinaigrette to deeply infuse the artichokes with rich, harmonious flavors that elevate the entire recipe.
- Taste and fine-tune the seasoning by adjusting salt, pepper, or adding a splash of lemon juice to create a perfectly balanced and personalized dish.
- Select vibrant, fresh basil leaves for the vinaigrette, which will bring an incredible aromatic brightness and zesty character to the entire recipe.
- Spread artichoke hearts in a single, even layer on the baking sheet, preventing overcrowding that could lead to steaming instead of achieving that desired crispy roasted texture.
- Completely thaw frozen artichoke hearts, carefully patting them dry to ensure optimal roasting and that delightful slightly crisp exterior we all love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving ( 1/6 of the recipe)
- Calories: 155 kcal
- Sugar: 1.18g
- Sodium: 113mg
- Fat: 10.92g
- Saturated Fat: 1.53g
- Carbohydrates: 13.34g
- Fiber: 6.5g
- Protein: 4.15g
- Cholesterol: 0mg