Hot, cold, served on a plate or tossed in a salad, this versatile dish is lip-smackingly good with chilled chardonnay.
Artichoke and Capers Salad
1 16-ounce canartichoke hearts, drained
1 medium-sizedred pepper, chopped
1/2red onion, coarsely chopped
1 tablespoonolive oil
Salt and fresh ground pepperto taste
4 to 6 sprigsfresh basil, chopped
1 teaspoonDijon mustard
1 tablespoonwhite wine vinegar
4 ouncesolive oil
Prep time: 30 minutes
Total time: 50 minutes
Preheat oven to 400 degrees Fahrenheit.
Wash and prep artichoke hearts, red pepper and onion. Combine with olive oil in large mixing bowl. Add salt and pepper to taste. Arrange on large baking sheet. Cook in oven until skin of pepper begins to blister and blacken.
Toss ingredients for vinaigrette into blender. Process for about 20 seconds, or until liquid.
Remove peppers and artichoke from oven. Allow to cool before adding capers. Add half vinaigrette and toss gently, or drizzle over top of plated artichokes. Serve warm.