Recipe
Roasted Artichoke Hearts Provencal
Serves: 4
Ingredients:
1 pound frozen artichoke hearts, thawed
2 tablespoons pitted kalamata olives 1 tablespoon capers 2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise 1 clove garlic, finely chopped 3 tablespoons dry white wine 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper ¼ cup torn fresh basil leaves
2 tablespoons pitted kalamata olives 1 tablespoon capers 2 strips orange zest (removed with a vegetable peeler)
2 Roma tomatoes, quartered lengthwise 1 clove garlic, finely chopped 3 tablespoons dry white wine 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper ¼ cup torn fresh basil leaves
Directions:
Preheat the oven to 425 degrees.
Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, ½ teaspoon salt and pepper to taste in a large
bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.
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