16 oz frozen or canned artichoke hearts
12 oz jar roasted red pepper
1/2 cup chopped red onion
3 tbsp capers
1 tbsp extra virgin olive oil
2 chopped shallots
1 tbsp white wine vinegar
1 tsp Dijon mustard
3 tbsp fresh lemon juice
1/2 cup chopped fresh basil
1/2 cup extra virgin olive oil
freshly milled black pepper
freshly chopped parsley or basil to serve
Prepare and cook artichokes
Preheat oven to 350oF (175oC). Drain the can of artichokes or defrost the frozen artichokes. Place in a large bowl with the olive oil, and some salt and pepper to taste. Mix well. Spray a small baking tray with olive oil and spread out the artichoke mixture on it and bake for 20 minutes.
Prepare the dressing
Put the shallot and basil in a food processor and mix until chopped finely and well blended. Add the white wine vinegar, Dijon mustard and lemon juice and process for a further 30 seconds. Slowly feed into the mixture 1/2 cup olive oil and process for 1-2 minutes until mixture is well blended.
Finish artichokes and prepare vegetables
Place artichokes back into the bowl and add 1/2 cup of the basil dressing. Mix well and leave to marinate for a few minutes. Cut roasted red peppers into small strips around 1 ” long. Add to the artichokes with the chopped red onion, drained capers and some more dressing so that all ingredients are coated. Add salt and pepper to taste.
Salad can be served immediately sprinkled with the parsley or basil, or chilled and then served. Serve with extra dressing.