Roasted Artichoke Salad

This delicious antipasto recipe comes from Ina Garten, one of my favorite TV chefs. Although most of her recipes are not nutritious, this roasted artichoke salad is low carb, high in good fats and extremely versatile. It is wonderful as a salad or as a protein topper.

2 15oz can artichoke hearts
1 roasted red pepper
3 tbsp capers
1 tbsp olive oil
salt and pepper

vinaigrette:
1 cup basil leaves
1 tbsp white wine vinegar
juice of 1/2 lemon
2-3 tbsp olive oil
1 pinch red pepper flakes

Heat oven to 375. Rinse artichokes and cut into quarters. Cook on a baking sheet with olive oil, salt and pepper for 20 minutes. Let cool 5 minutes before tossing with roasted red peppers (chopped) and capers.
In a food processor or blender, puree vinaigrette ingredients until smooth. Pour over artichokes mix and toss. Let the salad sit at least 30 minutes before serving.