ROASTED ARTICHOKE SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
- Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
- Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.
ROASTED ARTICHOKE HEARTS
These delicious roasted artichoke hearts are a great side or appetizer. They're baked to crispy perfection and topped with parm!
Provided by This Healthy Table
Categories Side Dishes
Time 8m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Pat the artichoke hearts dry with a paper towel.
- Toss the artichoke hearts with olive oil, sea salt, and black pepper.
- Place the artichoke hearts in a single layer across a parchment or aluminum foil lined, rimmed baking sheet - cut side down. Bake for 20 minutes.
- Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. (If using optional minced garlic, combine it with the parmesan cheese before topping artichokes) Bake for an additional 5 minutes.
- Place the roasted artichoke hearts on a serving plate and serve immediately.
Nutrition Facts : Calories 64 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 645 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ROASTED ARTICHOKE HEARTS AND SQUASH WITH THYME
If possible, try to buy frozen artichoke hearts. They'll taste fresher and won't have any added salt.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees with racks in upper and lower third. Gently toss together all ingredients in a large bowl.
- Spread vegetables in a single layer on 2 rimmed baking sheets. Roast, switching baking sheets halfway through cooking, until vegetables are tender and golden brown on the bottom, about 45 minutes. Transfer vegetables to a platter, and serve immediately.
SLOW-COOKED WINTER SQUASH WITH SAGE AND THYME
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
Provided by Claire Saffitz
Categories Bon Appétit Squash Thyme Sage Fall Vegetable Vegetarian Garlic Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss squash, garlic, sage, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.
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