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!

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Capsicum And Artichoke Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions