Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • 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!