Artichoke and white wine for a quick dinner? The pairing may sound so simple, but if you are on a diet, you might want to consider including an artichoke dish to your weekly menu. A study conducted by the USDA discovered that “artichokes have more antioxidants than any other vegetable and they ranked seventh in a study of the antioxidant levels of 1,000 different foods. Some of the powerful antioxidants in artichokes are quercertin, rutin, anthocyanins, cynarin, luteolin, and silymarin.” A guilt-free artichoke and capers salad is a great dish goes perfectly with a chilled Chardonnay from M&S. If you want to try this sumptuous dish, we provided a recipe from Mother Nature Network:
Artichoke and Capers Salad
• 1 tablespoon of olive oil
• 1 16-ounce can of artichoke hearts, drained
• 1 medium-sized red pepper, chopped
• 3 tablespoons of capers
• Salt and fresh ground pepper to taste
• 1/2 red onion, coarsely chopped
• 1 teaspoon of Dijon mustard
• 1 shallot, minced
• 4 ounces olive oil
• 1 piece lemon, juiced
• 4 to 6 sprigs of fresh basil, chopped
• 1 tablespoon white wine vinegar
1. Preheat oven at 200 degrees Celsius.
2. Wash the artichoke hearts, onions, and red peppers with cold water. In a large mixing bowl, combine all the vegetables and add a tablespoon of olive oil, and salt and pepper to taste.
3. Carefully arrange all the vegetables on a large baking sheet. Cook them in the oven for a few minutes until the peppers begin to blister and blacken.
4. Toss all the vinaigrette ingredients in a blender. Blend it for about 20 seconds or until the vinaigrette mixture is slimy and fine.
5. Take out the vegetables from the oven. Let it cool before adding capers. Drizzle half of the vinaigrette over the salad. Serve while hot.