Step 1

Preheat oven or toaster oven to 350F/175C.

Step 2

Drain artichoke hearts well in a colander.

Step 3

Toss the drained artichoke hearts with 1 T olive oil, salt, and fresh ground pepper.

Step 4

Then roast the artichoke hearts for 20 minutes. (This adds a lot of flavor so I don't recommend skipping the roasting step.)

Step 5

While artichokes are roasting, drain the jar of roasted red pepper well in a colander placed in the sink, then dice the peppers.

Step 6

Mix together the dressing ingredients.

Step 7

Assemble the finely chopped red onion (if using), diced roasted red peppers, capers, and chopped or sliced basil (if using).

Step 8

When artichokes are roasted, toss the hot artichoke hearts and diced red peppers with most of the dressing mixture.

Step 9

Add capers and chopped red onion, and more dressing to moisten the ingredients to your liking.

Step 10

Then stir in the chopped or sliced basil and serve.

Step 11

Season to taste with more salt and fresh-ground black pepper if desired. You can garnish with a bit more sliced basil if you'd like.