This tangy Roasted Artichoke Salad is a delicious side dish to your steak, chicken or seafood dinner! This artichoke recipe can also be served warm or chilled!
Scale
Ingredients
- 3 (10 ounce packages) frozen artichoke hearts
- 1 large shallot (about 3 tablespoons), chopped
- 1/4 cup white or champagne vinegar
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 cup roughly chopped basil leaves
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1/4 cup chopped parsley
- 1/4 cup minced red onion
- 1/4 cup chopped roasted red peppers
Instructions
- Preheat the oven to 400 degrees.
- Defrost the artichokes completely and dry off with paper towels. Place the artichokes on a sheet pan and then drizzle them with olive oil. Season with salt and fresh black pepper and roast in the oven for 20 minutes.
- While the artichokes are in the oven, make the dressing by adding the shallot, vinegar, lemon juice, Dijon, basil, sugar, salt, pepper and olive oil to a blender or food processor. Blend until smooth and set aside.
- Take the artichokes out of the oven and add to a large bowl. Let cool slightly and then add the parsley, red onion and roasted red peppers to the bowl.
- Pour some of the dressing into the bowl and toss to combine. You won’t need all of the dressing, just add as much as you like, taste and adjust with salt and pepper as needed.
- Let the salad sit at room temperature for 15 minutes before serving to let the flavors combine, or refrigerate the salad until ready to serve.
- Category: Side Dish
- Method: Oven
- Cuisine: American
