Directions:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.35 Kcal (299 kJ) | ||
| Calories from fat | 15.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 3% | |
|---|---|---|---|
| Sodium | 275.5mg | 11% | |
| Potassium | 312.31mg | 7% | |
| Total Carbs | 11.55g | 4% | |
| Sugars | 5.26g | 21% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 2.06g | 4% | |
| Vitamin C | 104.7mg | 175% | |
| Iron | 10.7mg | 60% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.8 Kcal (179 kJ) | ||
| Calories from fat | 9.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 3% | |
|---|---|---|---|
| Sodium | 165.26mg | 11% | |
| Potassium | 187.34mg | 7% | |
| Total Carbs | 6.93g | 4% | |
| Sugars | 3.16g | 21% | |
| Dietary Fiber | 2.06g | 14% | |
| Protein | 1.24g | 4% | |
| Vitamin C | 62.8mg | 175% | |
| Iron | 6.4mg | 60% | |
| Calcium | 23.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Roasted Artichoke Salad By Barefoot Contessa
Frozen artichoke hearts , defrosted, Good olive oil and 11 more.. -
Ultimate Salad Dressing
Dry mustard, Salt, Honey, Pepper, Dried oregano and 8 more.. -
Greenback Salad
Dijon mustard, Red wine vinegar, Salt, Pepper and 4 more.. -
Sedona Sole
Flour, Salt and pepper, Sole fillets, Olive oil and 8 more.. -
Dijon Roasted Potato Salad
Red potatoes, skin on, Olive oil, Kosher salt and 6 more.. -
Steak and Potatoes with Mustard Vinaigrette
Russet potatoes (about 3), scrubbed and sliced into 1/8- ... and 8 more.. -
Mediterranean Chicken Salad
Olive oil, Tarragon vinegar, Chopped fresh tarragon and 9 more.. -
Smoked Fish Platter with Mustard-Caper Sauce and Fennel-Cucumber Salad
Spicy brown mustard (such as gulden's), Fresh lemon juice and 12 more.. -
Pasta Salad with Steak
Olive oil, Lemon juice, Dried oregano, Dijon mustard and 20 more.. -
Fettuccine and Shrimp
Artichoke hearts, drained (not marinated type ), Olive oil and 11 more..
Also Try
-
Roasted Artichoke Salad By Barefoot Contessa
Frozen artichoke hearts , defrosted, Good olive oil and 11 more.. -
Ina Garten's Roasted Vegetable Torte (Barefoot Contessa)
Zucchini , cut into 1/4 inch slices and 9 more..3 (1 Votes) -
Ina Garten's Shrimp Salad (Barefoot Contessa)
Frozen cooked shrimp, thawed (i used 2 50-70 per lb bags ... and 8 more.. -
-
-
-
-
-
-
Ina Garten's Baked Sweet Potato Fries
Sweet potatoes, peeled, Olive oil, Light brown sugar and 2 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
