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Recipe: Roasted Artichoke Medley

www.andicakes.com
  • minutes
  • Serves

INGREDIENTS

28 oz

(2- 14oz cans) canned or jarred artichoke hearts, drained

1/2 cup

plus 2 Tbs extra virgin olive oil, divided

1/2 tsp

Kosher salt

1/4 tsp

fresh ground black pepper

2

small shallots, minced

4 tbsp

fresh squeezed lemon juice

1 tsp

Dijon mustard

1 tbsp

champagne vinegar

1/4 cup

fresh chopped basil leaves

3 tbsp

capers, drained

1/2 cup

chopped sun dried tomatoes

1/2 cup

finely minced red onion

1/2 cup

fresh chopped Italian flat leaf parsley