Preheat the oven to 350 degrees.
Place artichoke hearts on a sheet pan in a single layer. Toss with 1 Tbl. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper, and roast for 20 minutes.
Meanwhile, make the vinaigrette. Place the shallot, lemon juice, vinegar, mustard, 1 tsp. salt, and 1/2 tsp. pepper in a blender or food processor. Blend for 5 seconds. Add the basil and blend to make a puree. With the blender running at low speed, slowly pour in 1/2 Cup olive oil until all is incorpporated and the vinaigrette is an emulsion.
When the artichokes are done, place them in a bowl and toss with enough dressing to moisten. Add the capers, red pepper, red onion, parsley, vinegar, and red pepper flakes (if using), and toss gently. Sprinkle generously with salt and pepper and allow to stand at room temperature for 30 minutes-- or refrigerate overnight--for the flavors to blend.
Serving
Suggestions
Serve at room temperature.
Originally Submitted
9/18/2008
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