This delicious side dish is best prepared ahead and makes a great addition to an antipasto platter.
- 1 9-ounce can artichoke hearts, rinsed and drained
- 1/4 c. extra-virgin olive oil
- 4 garlic cloves, minced
- 1/4 t. red pepper flakes
- 1/4 t. paprika
- 2 t. finely chopped fresh parsley
- 2 t. finely chopped fresh tarragon
- 2 large red onions, finely sliced
- 2 large yellow onions, finely sliced
- Juice of 1/2 large lemon
Preheat oven to 350º F.
In a small bowl, combine the artichokes with 2 T. of the olive oil, garlic, spices and herbs, and toss until evenly mixed.
Spread out the mixture onto a baking sheet and roast until the artichokes are soft and brown, 30-35 minutes, turning throughout to evenly cook. Be careful not to burn them.
Heat the remaining 2 T. olive oil in a medium cast iron pan over medium heat. After a minute add the onions and cook until soft, 5-6 minutes. Reduce the heat to low and continue to cook, stirring occasionally to prevent them from burning, until will caramelized, 15-20 minutes.
Stir in the lemon juice and cook for another minute.
In a large bowl, combine the roasted artichokes and caramelized onion mixture. Gently mix until evenly combined.
For a dip, pulse in food processor until the consistency of jam.