Roasted Articoke Salad

This is a super tasty recipe by Ina Garden. I made it for New Year's eve as part of a antipasto platter with salami, pitas, hummus, olives etc.  Its easy to make, but looks fancy on the platter.  I left out the capers and red onions, but if you like those look at Ina's original sauce.  You could also do your olives in the sauce if you wanted.

Roasted Artichoke Salad  

Ingredients

• 3 cans artichokes quartered or diced into quarters
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1 shallot, minced
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 5 tablespoons champagne vinegar, divided
• 1/2 cup chopped fresh basil leaves
• 2 roasted red peppers, sliced thin
• 2 pinches hot red pepper flakes

Directions

Preheat the oven to 350 degrees F.

1.) 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. 

2.) Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
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.
4.) 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.

5.) Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the red peppers, 4 tablespoons vinegar and red pepper flakes and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

Combine all three and serve!