Roasted Artichoke Hearts with Caramelized Onions and Herb Dressing

As we’ve stated in other posts, a table laden with sweets at the holidays (or any time, really) can actually be tiresome if there are not other, clean-eating options to nibble on.  Our office building tenants in San Francisco socialize in a rooftop lounge area frequently and we always bring a savory dish, not a sweet one. This recipe, courtesy of  Dr. Mark Hyman, was met with rave reviews.  We served it as  part of a great antipasto, and is best made ahead of time, which is all the better for toting to a party.  We received many requests for both the recipe, and, for us to bring it again.

Roasted Artichoke Hearts with Caramelized Onions and Herb Dressing
Courtesy of:
Recipes: Side Dishes
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 2 cups red onion
  • 2 cups yellow onion
  • 1 can (9 ounces) artichoke hearts
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • ¼ teaspoons red pepper flakes
  • ¼ teaspoons paprika
  • ½ teaspoons fresh parsley
  • ½ teaspoons fresh tarragon
  • 2 tablespoons lemon juice
  1. Preheat oven to 350 degrees.
  2. Julienne the red and yellow onions.
  3. Drain and rinse the artichokes.
  4. Combine artichokes with 2 tablespoons of olive oil, minced garlic, and spices in a bowl.
  5. Spread out mixture onto a sheet pan and bake for 35 minutes at 350 degrees, artichokes will be slightly soft and browned—do not burn.
  6. On medium heat, in a sauté pan, heat the remaining 2 tablespoons of olive oil.
  7. Add the red and yellow onions and sauté on medium for 5–6 minutes. When the onions start to brown, reduce the heat and cook for an additional 15–20 minutes, stir as needed to keep from burning.
  8. Once the onions are caramelized, stir in the lemon juice and cook until the liquid is evaporated. Do not burn the onions.
  9. In a large bowl, combine the roasted artichokes and caramelized onion mixture.
  10. Gently mix until everything is evenly combined.

May 7, 2016 |

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