Baked Artichoke Salad

Ingredients:

• 4 x 250g packages frozen artichoke hearts, thawed
• Olive oil
• 1 shallot, chopped
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 5 tablespoons white wine vinegar or champagne vinegar, divided
• 0.5 cup chopped fresh basil leaves
• 6 tbsp. capers, drained
• 2 roasted red peppers, thinly sliced
• 0.5 cup chopped red onion
• 0.5 cup chopped fresh parsley leaves
• 2 pinches red pepper flakes (optional)

Preparation:

1. Preheat oven to 175°C.
   
   Place artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper, and toss to coat. Place artichoke hearts on a baking sheet and spread in a single layer; bake in the oven for 20 minutes.
2. Meanwhile, prepare the vinaigrette. In the bowl of a food processor fitted with a steel blade, combine the chopped shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend for 5 seconds. Add the basil leaves and blend until a green puree forms. With the processor running, slowly pour in 1/2 cup olive oil and blend until emulsified.
3. Place the roasted artichokes in a bowl and toss with enough vinaigrette to moisten the vegetables. Add the capers, roasted peppers, red onion, parsley, 4 tablespoons of vinegar, and red pepper flakes, if using, and toss gently. Season generously with salt and pepper and let sit for 30 minutes to allow the flavors to meld. Serve the salad at room temperature.