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Artichoke Heart Salad

Artichoke Heart Salad

The ultimate spring salad, Artichoke Heart Salad combines tender artichoke hearts with sweet roasted red peppers and briny capers. This vibrant dish is not just refreshing but also easy to make, making it the perfect choice for a light lunch or dinner. Celebrate the flavors of spring and enjoy this delightful salad tonight!
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Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 14 oz. cans Artichoke Hearts packed in water
  • 1 tablespoon Extra Virgin Olive Oil
  • to taste Salt
  • to taste Fresh Ground Black Pepper
  • 12 oz. Roasted Red Pepper jar
  • 3 tablespoons Capers
  • 3 tablespoons Red Onion finely chopped
  • to garnish Basil freshly chopped or sliced

Equipment

  • Chef's Knife
  • Baking Sheet
  • Oven
  • Cutting Board

Method
 

  1. Preheat the oven or toaster oven to 350F/175C.
  2. Drain artichoke hearts well in a colander.
  3. Toss the drained artichoke hearts with 1 T olive oil, salt, and fresh ground pepper.
  4. Then roast the artichoke hearts for 20 minutes. This adds a lot of flavor so I don't recommend skipping the roasting step.
  5. While artichokes are roasting, drain the jar of roasted red pepper well in a colander placed in the sink, then dice the peppers.

Notes

  • Storage: How to store leftovers in an airtight container in the fridge for up to three days.
  • Freezing: While this salad is best fresh, you can freeze the artichoke hearts before preparation.
  • Pairing: This salad pairs wonderfully with grilled chicken or as a side dish to your favorite pasta.
  • Variations: Feel free to experiment by adding grilled vegetables or nuts for added crunch.