Warm or Cold Salad with Artichoke Hearts,Red Pepper, Capers, and Basil
This Warm or Cold Salad with Artichoke Hearts, Roasted Red Pepper, Capers, and Basil Dressing is a perfect party dish for artichoke fans! Artichokes do have some carbs, but they are high in fiber so the net carbs are low! Use Artichoke Recipes to find more recipes like this one.
It’s fun to have friends who are good cooks, and if you’re a food blogger they may lead you to good recipe ideas like this Warm or Cold Salad with Artichoke Hearts, Red Pepper, Capers, and Basil Dressing my friend Trudy brought for a dinner last weekend (on my new deck!) I love artichoke hearts, red peppers, and capers, so no surprise that I’d love this salad and want the recipe.
Trudy credits The Barefoot Contessa as the original source for this warm or cold salad with artichoke hearts, and this does seem like something Ina Garten might serve on her own deck in the Hamptons. You can make this ahead and chill, or it can sit for hours at room temperature, which makes it perfect for summer entertaining, but I can also imagine this salad served warm on a buffet at a holiday party.
One ingredient I love in this salad is capers, and if you’re a caper fan, you might even increase the amount of capers! Capers are the small, buds of a plant that grows in the Mediterranean, with a lemony flavor similar to green olives. This salad with capers is my entry for Weekend Herb Blogging, hosted this week by Anh from Food Lover’s Journey, and now managed by Haalo from Cook (almost) Anything At Least Once. To participate, check Who’s Hosting and Rules for Weekend Herb Blogging.
Toss thawed or canned artichoke hearts with a bit of olive oil, salt, and fresh ground pepper, and then roast for 20 minutes. (I wondered if this step was necessary until I smelled the artichokes as they roasted!) While artichokes roast, use food processor to start making the basil dressing. First blend shallots (or red onion), lemon juice, white wine vinegar, Dijon, and chopped basil (or commercial pesto, frozen basil, or pistou sauce) until ingredients are well combined. Then measure 1/2 cup olive oil and pour through the feed tube while the food processor is running. Let this process 1-2 minutes. (I would use less oil if you don’t use fresh basil.) Toss the hot artichoke hearts with 1/2 cup of the dressing mixture and let it marinate while you prep other ingredients.
I used a jar of roasted red peppers, which I drained well and then cut into small, thin strips and mixed into the artichoke hearts. Add capers and chopped red onion, and enough dressing to moisten the ingredients. The salad wasn’t too photogenic at this point, but sprinkling with a bit of chopped parsley or basil dressed it up a lot!
Make it a Meal:
Warm or Cold Salad with Artichoke Hearts, Roasted Red Pepper, Capers, and Basil would be great with something like Grilled Halibut with Garlic-Cilantro Sauce or Greek Seasoned Grilled Pork Chops with Lemon and Oregano for a low-carb meal
More Salad Recipes with Capers:
Low-Carb Marinated Cauliflower Antipasto Salad ~ Kalyn’s Kitchen
Tomato, Caper, Olive, and Blue Cheese Salad ~ Recipe Girl
Ottolenghi’s Perfect Lettuce Salad ~ Kalyn’s Kitchen
Creamy Egg Salad with Capers ~ Aggie’s Kitchen
Roasted Cauliflower Salad with Feta and Capers ~ Kalyn’s Kitchen
Warm or Cold Salad with Artichoke Hearts,Red Pepper, Capers, and Basil
This Warm or Cold Salad with Artichoke Hearts, Roasted Red Pepper, Capers, and Basil Dressing is a perfect party dish for artichoke fans!
- 16 oz. frozen or canned artichoke hearts (I prefer frozen artichoke hearts, but canned artichokes are often cheaper)
- 1 T extra virgin olive oil
- salt and fresh ground black pepper
- 12 oz jar roasted red pepper (or use one red bell pepper roasted on a barbecue grill)
- 3 T capers (drained but not rinsed, next time I might use even more)
- 1/2 cup chopped red onion
- freshly chopped parsley or basil for garnish (optional)
- 2 minced shallots (or use about 2 T finely minced red onion)
- 1/2 cup chopped fresh basil (or use 3-4 tablespoons purchased basil pesto, frozen basil, or Pistou sauce)
- 3 T fresh lemon juice
- 1 T white wine vinegar
- 1 tsp. Dijon mustard
- 1/2 cup extra virgin olive oil (I’d use a bit less if using pesto, frozen basil, or pistou sauce)
- salt and fresh ground black pepper to taste
- Preheat oven or toaster oven to 350F / 175C.
- Pour roasted red bell pepper (or use one red bell pepper roasted on a barbecue grill) into a colander placed in the sink, and let drain well.)
- Thaw frozen artichokes in the microwave, or drain well if using canned artichokes.
- Put artichokes in large bowl and toss with olive oil, salt, and fresh ground black pepper. (Use a bowl that’s big enough for finished salad, so you don’t have to dirty two bowls.)
- Spray small baking sheet with non-stick spray or olive oil, then arrange artichokes in a single layer and roast for 20 minutes.
- While artichokes roast, fit food processor with steel blade and process minced shallot (or red onion) and chopped basil (or use 3-4 tablespoons purchased basil pesto, frozen basil, or Pistou sauce).
- When shallots and basil are fairly well chopped, add fresh lemon juice, white wine vinegar, and Dijon and process 30 seconds.
- Then measure 1/2 cup olive oil (or a little less) and with food processor running, add it slowly through the feed tube and process 1-2 minutes, until dressing mixture is well-blended.
- Put roasted artichoke hearts back into the bowl and toss with 1/2 cup basil dressing, then let it marinate for a few minutes if you’re not rushed for time.
- While artichoke hearts marinate, cut roasted red pepper into same-size pieces (I cut them into small strips about 1 inch long.)
- Chop red onion into very small pieces and drain capers.
- Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts, and enough dressing so that all ingredients are moistened. (You will not need all the dressing, but save it to re-moisten any leftover salad.)
- Season salad with salt and fresh ground black pepper, sprinkle with chopped parsley or basil if desired, and serve.
This can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.
Recipe adapted by my friend Trudy from a recipe by Ina Garten.
Low- Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this Warm or Cold Salad with Artichoke Hearts is a low-glycemic ingredient, which makes this salad perfect for any phase of the South Beach Diet and it’s also perfect for other low-carb and low-glycemic eating plans.
Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
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