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Roasted Artichoke


"Roasted artichokes with onion, capers, and sweet onion. Great as a side dish or to serve with cocktails. Very easy. Serve warm or at room temperature."
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30 m servings 193 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Toss artichoke hearts with 1 tablespoon olive oil in a bowl to coat; spread onto a baking sheet. Sprinkle 1 teaspoon salt over the artichoke hearts.
  3. Roast in preheated oven until they get a little brown around the edges, 15 to 20 minutes.
  4. While the artichokes roast, vigorously whisk shallot, lime juice, vinegar, mustard, 1 teaspoon salt, and black pepper together in a bowl. Add basil; stir. Slowly stream 1/2 cup olive oil into the mixture while whisking.
  5. Transfer artichoke hearts to a serving dish. Pour about 1/3 of the dressing over the artichokes and toss gently to coat. Add capers, bell pepper, and onion. Pour more dressing over the mixture until everything is coated, but not swimming in liquid. Top with balsamic glaze and shaved Parmesan cheese.

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