Roasted artichoke hearts and red pepper salad

Ingredients (serves 4): 16 oz. (450g) frozen or canned artichoke hearts - 1 tbsp olive oil - salt and pepper - 12 oz (340g) jar roasted red pepper, drained - 3 tbsp capers, drained - 1 red onion, chopped - freshly chopped parsley
Dressing: 2 minced shallots or 1/2 red onion - 1/2 cup chopped fresh basil - 3 tbsp lemon juice - 1 tbsp white wine vinegar - 1 tsp Dijon mustard - 1/3 cup extra virgin olive oil - salt and pepper

Preheat oven to 400ºF (200ºC).
Drain canned artichokes, or thaw the frozen ones. Put them in large bowl and toss with olive oil, salt, and pepper. Arrange artichokes in a single layer on a baking dish and roast for 30 minutes.
While artichokes roast, process the minced shallot (or red onion) and chopped basil in a food processor. Once well chopped, add lemon juice, white wine vinegar, and Dijon and process 30 seconds. Then add the olive oil 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. While artichoke hearts marinate, cut roasted red pepper into small strips. Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts. If necessary add 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, and serve.

Salade de cœurs d'artichauts et de poivrons grillés
Ingrédients (4 personnes): 450 g de cœurs d'artichauts en conserve ou surgelés - 1 càs d'huile d'olive - sel et poivre - 340 g de poivrons grillés en conserve, égouttés - 3 càs de capres, égouttés - 1 oignon rouge émincé - persil haché
Vinaigrette: 2 échalotes ou 1/2 oignon rouge émincés - 4 càs de basilic haché - 3 càs de jus de citron - 1 càs de vinaigre de vin blanc - 1 càc de moutarde de Dijon - 1/3 tasse d'huile d'olive - sel et poivre

Préchauffez le four à 200ºC.
Égouttez les cœurs d'artichauts ou décongelez-les. Disposez-les dans un grand saladier, et ajoutez l'huile d'olive, le sel et le poivre. Mélangez et disposez-les en une seule couche sur une plaque à four. Enfournez pour 30 mn.
Pendant ce temps,
While artichokes roast, process the minced shallot (or red onion) and chopped basil in a food processor. Once well chopped, add lemon juice, white wine vinegar, and Dijon and process 30 seconds. Then add the olive oil 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. While artichoke hearts marinate, cut roasted red pepper into small strips. Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts. If necessary add 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, and serve.

Source: Inspired from Kalyn