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    You are in: Home / Italian / Roasted Artichoke Salad Recipe
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    Roasted Artichoke Salad

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    SweetSueAl's Note:

    I watched Ina Garten make this today on Barefoot Contessa. It looks great!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Artichoke Salad

    Serving Size: 1 (367 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 108.0
     
    Calories from Fat 12
    11%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 2418.1 mg
    100%
    Total Carbohydrate 22.7 g
    7%
    Dietary Fiber 9.4 g
    37%
    Sugars 0.8 g
    3%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    white wine vinegar

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