Roasted Artichoke Hearts for an Antipasto Platter

Preheat the oven to 350 degrees.

Place the artichoke hearts on a sheet pan in a single layer. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 20 minutes.

Meanwhile, make the vinaigrette. Place the shallot, lemon juice, vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a blender or in the bowl of a food processor fitted with the steel blade. Blend for 5 seconds. Add the basil and blend to make a purée. With the blender running at low speed, slowly pour in 1/2 cup olive oil until all is incorporated and the vinaigrette is an emulsion.

When the artichokes are done, place them in a bowl and toss with enough dressing to moisten. Add the capers, red pepper, red onion, parsley, vinegar, and red pepper flakes (if using), and toss gently. Sprinkle generously with salt and pepper and allow to stand at room temperature for 30 minutes — or refrigerate overnight — for the flavors to blend. Serve at room temperature.