Artichoke Salad with Lemon Basil Vinaigrette

With a DVR full of Barefoot Contessa episodes, I always have both entertainment and culinary inspiration at hand in a moment’s notice.  When I was trying to menu plan for Half Thanksgiving I had hit a side dish block.  I needed something that would compliment the turkey and other dishes without stealing the limelight too much.  Luckily for me I watched the episode of Barefoot Contessa when Ina made this artichoke salad.  This dish is light and flavorful without being too bold.  It would be perfect served with chicken or pork for any weeknight dinner and is very easy to throw together.
ARTICHOKE SALAD WITH LEMON BASIL VINAIGRETTE
INGREDIENTS

For the Vinaigrette:
1 shallot, minced
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fresh basil, chopped
1/2 cup olive oil

For the Artichoke Salad:
36 ounces artichoke hearts, quartered
Olive oil
Salt and pepper, to taste
1/2 red onion, thinly sliced
1/2 cup roasted red pepper, chopped
6 tablespoons capers
4 tablespoons champagne vinegar

DIRECTIONS

For the Vinaigrette:

In a food processor, combine shallot, lemon juice, mustard, vinegar, salt, and pepper.  Process for 10 seconds.  Add basil and process until green paste forms, about 30 seconds.  While the processor runs, slowly add olive oil.  Set aside.

For the Artichoke Salad:

Preheat oven to 350°F.

On a large baking sheet lightly coat artichoke hearts with olive oil, salt, and pepper.  Spread out in single layer.  Bake for 20-25 minutes.

In a large bowl, combine artichokes, red onion, roasted red pepper, capers, and vinegar.  Toss and let stan for 30 minutes.  Serve warm or at room temperature.

Serves 5-7 as a side dish.

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