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