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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 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.

Step: 3

Roast in preheated oven until they get a little brown around the edges, 15 to 20 minutes.

Step: 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.

Step: 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.

Per Serving: 193 calories; protein 3.3g; carbohydrates 10.2g; fat 16.3g; cholesterol 2.2mg; sodium 813.8mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .