Roasted Artichoke Hearts Provencal

By margiekyle

Ingredients

• 1 pound frozen artichoke hearts, thawed
• 2 tablespoons pitted kalamata olives
• 1 tablespoon capers
• 2 strips orange zest (removed with a vegetable peeler)
• 2 Roma tomatoes, quartered lengthwise
• 1 clove garlic, finely chopped
• 3 tablespoons dry white wine
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1/4 cup torn fresh basil leaves

Preparation

Step 1

Preheat the oven to 425 degrees F.

Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.

Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.