Deliciously simple, this roasted artichokes burrata with Sicilian dressing requires minimal time for a maximum pay-off!
Roasted artichokes burrata
HANDS-ON TIME 10 min | TOTAL TIME 35 min | SERVES 6
VEGETARIAN | GLUTEN-FREE
INGREDIENTS
- 3 x 280 gram jars marinated artichokes
Sicilian dressing
- 1 fresh red chilli, finely chopped
- 5ml finely grated lemon zest
- 1 Tbsp. lemon juice
To serve
- 50 grams bottled caper berries, drained, some cut in half
- 3 burrata
- 2 Tbsp. pine nuts, toasted
METHOD
PREHEAT oven to 200°C.
DRAIN artichokes, reserving the oil. Place artichokes on an oven tray and season to taste. Roast until golden, about 25 minutes, turning them halfway through the cooking time.
Sicilian dressing
WHISK together 2 tablespoons of the reserved artichoke oil with the chilli, zest and juice. Season to taste.
To serve
ARRANGE caper berries on a serving platter with the roasted artichokes and carefully place the burrata on top. Dress with the Sicilian dressing and finish with a sprinkle of pine nuts.
Tip from the team: Serve this delish as part of an antipasti spread.
PREHEAT oven to 200°C. DRAIN artichokes, reserving the oil. Place artichokes on an oven tray and season to taste. Roast until golden, about 25 minutes, turning them halfway through the cooking time. Sicilian dressing WHISK together 2 tablespoons of the reserved artichoke oil with the chilli, zest and juice. Season to taste. To serve ARRANGE caper berries on a serving platter with the artichokes and carefully place the burrata on top. Dress with the Sicilian dressing and finish with a sprinkle of pine nuts. Tip from the team: Serve this delish as part of an antipasti spread.Roasted artichokes burrata
Ingredients
Instructions
Notes
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Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
