Roasted Artichoke Salad

Submitted by:The Core Diet

This salad wears many hats!  Have it for lunch, just be sure to include a lean protein; use it as a side dish at dinner; or make it your afternoon snack! 


  • 4 cans artichoke hearts; drained
  • 1 Tbsp olive oil
  • Kosher salt
  • freshly ground black pepper
  • 1 shallot; minced
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 5 tablespoons white wine vinegar; divided
  • 1/2 cup chopped fresh basil leaves
  • 6 tablespoons capers; drained
  • 2 jars roasted red peppers, sliced thin
  • 1/2 cup minced red onion
  • 1/2 cup chopped fresh parsley leaves


1. Preheat oven to 350*F.

2. Place artichoke hearts in bowl; sprinkle with olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.  Toss until artichoke hearts are coated.

3. Place artichoke hearts in single layer on sheet pan; roast in oven for 20 minutes.

Meanwhile, make vinaigrette:

1. Place minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt and 1/2 teaspoon pepper in bowl of food processor fitted with steel blade or into blender.  Process for 5 seconds.  Add basil leaves; process into green puree.

2. With processor running, slowly pour 1/8 cup olive oil into bowl through feed tube, until ingredients are finely pureed.  Set aside.


1. Place roasted artichoke hearts in bowl; toss with vinaigrette to moisten.

2. Add capers, red peppers, red onion, parsley, 4 tablespoons vinegar.  Toss gently.

3. Sprinkle generously with salt & pepper.  Let stand 30 minutes.

Serve at room temperature.




Serving size1/4 batch

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