Roasted Capsicum And Artichoke Salad Recipe

Name: Roasted Capsicum And Artichoke Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces canned artichoke hearts, drained; 2 shallots; 4 tablespoons freshly squeezed lemon juice; 1 tablespoon whole grain mustard; 1/2 cup white balsamic; 3/4 cup fresh basil leaves, washed and torn; 1/2 cup capers, drained; 1/2 cup red onion, minced; 1 cup fresh parsley leaves, chopped; 3 roasted red peppers, chopped; 2 tablespoons cayenne pepper; 1 cup spinach, chopped

Servings: persons

20 ounces canned artichoke hearts, drained
2 shallots
4 tablespoons freshly squeezed lemon juice
1 tablespoon whole grain mustard
1/2 cup white balsamic
3/4 cup fresh basil leaves, washed and torn
1/2 cup capers, drained
1/2 cup red onion, minced
1 cup fresh parsley leaves, chopped
3 roasted red peppers, chopped
2 tablespoons cayenne pepper
1 cup spinach, chopped

1
Begin by preheating the oven to 350 F, and then tossing the artichokes in a combination of EVOO and salt & pepper to taste. Lay the artichokes out flat along a baking pan, and into the oven they go! They should remain in the oven for about 30 minutes, and be flipped halfway through.
2
While the artichokes were 'roasting' (is it possible to roast something that has been canned?) set to work on the dressing. Combine the shallots, mustard, white balsamic (only 4 tbsps at this point), chili powder and lemon juice, and blend the mixture for about five seconds.
3
Then add the basil, and blend that until it is pureed into a nice consistency. Then add 1 cup EVOO to the mix, all while blending. Once everything is blended, set the vinaigrette aside. After 30 minutes, remove the artichokes from the oven.
4
After letting them cool for about 10 minutes, combine the artichokes, vinaigrette and the remaining ingredients in a large bowl, and leave to sit. When I made this, the salad had about 90 minutes to sit, which was perfect to allow the flavours to meld. A super easy, healthy and delicious salad, perfect for hot summer nights!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 ounces canned artichoke hearts, drained, 2 shallots, 4 tablespoons freshly squeezed lemon juice, 1 tablespoon whole grain mustard, and more.

Yes, Roasted Capsicum And Artichoke Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Capsicum And Artichoke Salad

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