Roasted Artichoke Salad
Roasting the artichokes and asparagus gives this salad a deliciously smoky flavor. The salty capers and tangy dressing make this salad one we can't resist!
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Cut off the stem and the top inch of the artichoke. Peel off all of the outer leaves, revealing the pale, tender inner leaves. Using a melon baller or spoon, thoroughly remove the choke of the artichoke (the hairy part). Quarter each heart and place the artichoke hearts in a bowl with 2 tablespoons olive oil, 1 teaspoon sea salt and ¼ teaspoon pepper and toss until coated. Dump the artichoke hearts onto a sheet pan; roast for about 20 to 25 minutes. Rinse and cut the asparagus into 1 inch pieces and add them to the roasting artichokes half way through baking. Roast the asparagus for 10 to 15 minutes, until tender.
In a food processor or blender, add the minced shallot, lemon juice, mustard, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper. Add in the parsley and pulse until well incorporated. With the processor or blender running, slowly pour in ½ cup olive oil until the ingredients are finely pureed. Set aside.
Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten.
Put the artichokes and asparagus on serving dishes and sprinkle with capers, lemon zest, reserved minced shallots and parsley and crumbled feta cheese. Enjoy!
Fresh Ingredients Delivered to Your Door
Get connected to the finest organic farmers and artisans in your area. We deliver organic produce fresh from our family farm right to your door. From our field today to your fork tomorrow, there’s a simple way to live deliciously!
GET DELIVERIES!
