Roasted Artichoke Hearts
Description
This easy dish can be a side or even an appetizer that can be ready in about 20 minutes. The artichoke hearts, tomatoes, orange peels and olives are mixed with olive oil, white wine and herbs and then roasted to perfection.
Ingredients
1 lb. frozen artichoke hearts, thawed
2 T. kalamata olives, pitted
1 T. capers, rinsed
2 strips orange zest, peeled from 1 orange
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely chopped
3 T. dry white wine
3 T. extra-virgin olive oil, plus more for drizzling
1/2 t. kosher salt
freshly ground black pepper, to taste
¼ c. torn fresh basil leaves
Directions
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Preheat oven to 425 degrees.
Remove 2 strips of the orange with a vegetable peeler.
In a large bowl, toss artichokes, olives, capers, orange zest, tomatoes, garlic, wine, olive oil, salt and pepper. Transfer to a rimmed baking sheet.
Roast, stirring one or two times, until tomatoes are tender, 10 - 15 minutes.
Transfer to a serving platter.
Serve, drizzled with more olive oil, sprinkled with more salt and topped with basil.
4 servings.