INGREDIENTS
4
boxes (9 ounces each) frozen artichoke hearts, frozen
1/2 cup
Basil, fresh leaves
1/2 cup
Parsley, fresh leaves
1/2 cup
Red onion
1
Shallot
6 tbsp
Capers
1 tsp
Dijon mustard
3 tbsp
Lemon juice, freshly squeezed
1
Kosher salt and freshly ground black pepper
2 pinches
Red pepper flakes, hot
2
Red peppers, roasted thin
1
Olive oil, Good
5 tbsp
White wine vinegar or champagne vinegar