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Roasted Artichoke Heart Salad
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Description
Roasted artichoke heart salad with sliced Hatch green chiles and edamame.
Ingredients
- 1 jar (33 Oz. Size) Marinated Whole Artichoke Hearts, Drained
- ⅛ cups Lemon Juice
- ⅛ cups Lime Juice
- ⅛ cups Extra Virgin Olive Oil
- ⅛ cups Minced Shallots
- ½ Tablespoons Sugar
- 1 pinch Salt And Pepper, to taste
- 3 whole Hatch Chiles, Stem And Seeds Removed, Thinly Sliced Into Rings
- 5 ounces, weight Shelled Edamame
Preparation
Preheat the oven to 425°F.
Place the artichoke hearts in a single layer on a rimmed baking sheet and roast for 12-14 minutes. Remove from oven and set aside.
In a small bowl, whisk together the lemon and lime juice, olive oil, shallots, sugar and salt and pepper. If the dressing is too tart, add more sugar to taste.
In another bowl, combine the artichoke hearts, Hatch chiles and edamame. You can serve now or chill the salad and serve cold. Add dressing before serving.
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