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Ingredients

• 4 boxes (9 ounces each) frozen artichoke hearts, defrosted
• 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 white wine vinegar or champagne vinegar, divided
• 1/2 cup chopped fresh basil leaves
• 6 tablespoons capers, drained
• 2 jars roasted red peppers, sliced thin
• 1/2 cup minced red onion
• 1/2 cup chopped fresh parsley leaves
• 2 pinches hot red pepper flakes, optional

Description

Food Network Invites You To Try This Roasted Artichoke Salad Recipe From Ina Garten.

Food Network