Roasted Artichoke Hearts Provencal
Description
This is an easy and quick side dish to make that could also be served as an appetizer, if desired. It's a vegetarian dish with a nice combination of flavors.
Ingredients
1 lb. frozen artichoke hearts, thawed
2 T. kalamata olives, pitted
1 T. capers
2 strips orange zest
2 Roma tomatoes, quartered lengthwise
1 clove garlic, finely minced
3 T. dry white wine
3 T. extra-virgin olive oil, plus more for drizzling
1/2 t. kosher salt
freshly ground black pepper
¼ c. fresh basil leaves, torn
Directions
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Preheat oven to 425 degrees.
Toss thawed artichoke hearts, olives, capers, orange strips, tomatoes and garlic in the wine, olive oil, salt and pepper in a large bowl.
Transfer to a rimmed baking sheet. Roast, stirring once or twice, until tomatoes are tender, 10 - 15 minutes. Remove from oven.
Transfer to a platter. Serve drizzled with more olive oil, sprinkled with more salt and garnished with basil.
4 servings.