Makes 4-6 servings
- 16 oz. frozen or canned artichoke hearts
- 1 T extra virgin olive oil
- Salt and freshly ground black pepper
- 12 oz. jar roasted red pepper
- 3 T capers, drained but not rinsed
- 1/2 cup chopped red onion
- Freshly chopped parsley or basil for garnish
Basil Dressing Ingredients:
- 2 minced shallots
- 1/2 cup chopped fresh basil
- 3 T fresh lemon juice
- 1 T white wine vinegar
- 1 tsp dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and freshly ground pepper to taste
Preheat oven or toaster oven to 350 degrees F. Pour roasted red bell pepper into a colander placed in the sink, and let drain well.
Thaw frozen artichokes in the microwave, or drain well if using canned artichokes. Put artichokes in large blow and toss with olive oil, salt and freshly ground black pepper. Spray small baking sheet with non-stick spray or olive oil, then arrange artichokes in a single layer and roast for 20 minutes.
While artichokes roast, fit food processor with steel blade and process minced shallot and chopped basil. When shallots and basil are fairly well chopped, add lemon juice, white wine vinegar, and Dijon and process for 30 seconds. Then, measure 1/2 cup olive oil and with food processor running, add it slowly through the feed tube and process 1-2 minutes, until dressing mixture is well-blended.
Put roasted artichoke hearts back into the bowl, and toss with 1/2 cup basil dressing, then let it marinate for a few minutes if you’re not rushed for time. While artichoke hearts marinate, cut roasted red pepper into the same-size pieces. Chop red onion into very small pieces and drain capers. Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts, and enough dressing so that all ingredients are moistened. Season salad with salt and freshly ground black pepper.
This can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.