This delicious roasted artichoke hearts recipe by Ina Garten is a quick and easy side dish that’s bursting with vibrant flavors. Perfect for weeknight dinners or gatherings, it combines tender artichokes with a zesty basil vinaigrette, roasted red peppers, and capers.
Recipe Ingredients :
- 2 (9-oz) boxes frozen artichoke hearts, defrosted
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 tbsp freshly squeezed lemon juice (2 lemons)
- 1 tbsp good white wine vinegar
- 1 tsp Dijon mustard
- ½ c chopped fresh basil leaves
- 3 tbsp drained capers
- 1 jarred roasted red pepper, small-diced
- ¼ c minced red onion
- ¼ c chopped fresh parsley
- Pinch of crushed red pepper flakes
How To Make Roasted Artichoke Hearts?
- Preheat the oven: Preheat your oven to 350°F/180°C.
- Prepare the artichokes for roasting: Place the defrosted artichoke hearts on a baking sheet. Drizzle with 1 tablespoon (15ml) of olive oil and sprinkle with ½ teaspoon (2.5g) kosher salt and ¼ teaspoon (1g) black pepper. Toss to coat and arrange in a single layer. Roast for 20 minutes, turning once halfway through.
- Make the vinaigrette: In a food processor, combine the minced shallot, lemon juice, vinegar, Dijon mustard, 1 teaspoon (5g) salt, and ½ teaspoon (2.5g) black pepper. Process for 5 seconds. Add the basil leaves and purée. With the processor running, slowly drizzle in ½ cup (120ml) of olive oil until emulsified.
- Assemble the dish: When the artichokes are done roasting, transfer them to a large mixing bowl. Toss with enough vinaigrette to lightly coat. Add the capers, diced roasted red pepper, minced red onion, parsley, and a pinch of crushed red pepper flakes.
- Let the flavors develop: Allow the mixture to stand at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.
- Serve: Serve at room temperature, adjusting seasoning to taste before serving.
Recipe Tips:
- Thoroughly defrost the artichokes: Ensure the frozen artichoke hearts are fully thawed and pat them dry to remove excess moisture. This helps them roast properly and achieve a slightly crispy texture.
- Roast in a single layer: Spread the artichokes evenly on the baking sheet without overlapping. Overcrowding will cause steaming instead of roasting, affecting the flavor and texture.
- Use fresh basil for the vinaigrette: Fresh basil makes the dressing vibrant and aromatic. Avoid using dried basil as it won’t provide the same fresh flavor.
- Taste and adjust seasoning: Once the dish is assembled, taste it and adjust the salt, pepper, or lemon juice to your preference. Balancing the flavors ensures the best result.
- Let the flavors meld: Allow the assembled dish to rest for at least 30 minutes before serving. This gives the vinaigrette time to soak into the artichokes, enhancing the overall flavor.
How To Store Leftovers?
First, let the leftover roasted artichoke hearts cool to room temperature. Transfer them to an airtight container and store in the refrigerator for up to 3 days.
Nutrition Facts
Serving Size: 1 serving ( 1/6 of the recipe)
- Calories: 155 kcal
- Total Fat: 10.92g
- Saturated Fat: 1.53g
- Cholesterol: 0mg
- Sodium: 113mg
- Potassium: 0mg
- Total Carbohydrate: 13.34g
- Dietary Fiber: 6.5g
- Sugars: 1.18g
- Protein: 4.15g
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Ina Garten Roasted Artichoke Hearts
Description
This delicious roasted artichoke hearts recipe by Ina Garten is a quick and easy side dish that’s bursting with vibrant flavors. Perfect for weeknight dinners or gatherings, it combines tender artichokes with a zesty basil vinaigrette, roasted red peppers, and capers. Plus, you can make it ahead and use pantry staples for ultimate flexibility!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F/180°C.
- Prepare the artichokes for roasting: Place the defrosted artichoke hearts on a baking sheet. Drizzle with 1 tablespoon (15ml) of olive oil and sprinkle with ½ teaspoon (2.5g) kosher salt and ¼ teaspoon (1g) black pepper. Toss to coat and arrange in a single layer. Roast for 20 minutes, turning once halfway through.
- Make the vinaigrette: In a food processor, combine the minced shallot, lemon juice, vinegar, Dijon mustard, 1 teaspoon (5g) salt, and ½ teaspoon (2.5g) black pepper. Process for 5 seconds. Add the basil leaves and purée. With the processor running, slowly drizzle in ½ cup (120ml) of olive oil until emulsified.
- Assemble the dish: When the artichokes are done roasting, transfer them to a large mixing bowl. Toss with enough vinaigrette to lightly coat. Add the capers, diced roasted red pepper, minced red onion, parsley, and a pinch of crushed red pepper flakes.
- Let the flavors develop: Allow the mixture to stand at room temperature for 30 minutes, or refrigerate overnight for deeper flavor.
- Serve: Serve at room temperature, adjusting seasoning to taste before serving.
Notes
- Thoroughly defrost the artichokes: Ensure the frozen artichoke hearts are fully thawed and pat them dry to remove excess moisture. This helps them roast properly and achieve a slightly crispy texture.
- Roast in a single layer: Spread the artichokes evenly on the baking sheet without overlapping. Overcrowding will cause steaming instead of roasting, affecting the flavor and texture.
- Use fresh basil for the vinaigrette: Fresh basil makes the dressing vibrant and aromatic. Avoid using dried basil as it won’t provide the same fresh flavor.
- Taste and adjust seasoning: Once the dish is assembled, taste it and adjust the salt, pepper, or lemon juice to your preference. Balancing the flavors ensures the best result.
- Let the flavors meld: Allow the assembled dish to rest for at least 30 minutes before serving. This gives the vinaigrette time to soak into the artichokes, enhancing the overall flavor.
Ina Garten Roasted Artichoke Hearts