Artichoke and Red Pepper Salad

This recipe again comes from Ina Garten.  I tweaked it a little because I didn't want to make as much.  I made about the same amount of dressing but didn't use it all.

Ingredients:

2 red peppers
2 boxes of frozen artichokes (defrosted)
Extra virgin olive oil
salt
pepper
1 shallot
dijon mustard
lemon juice
champagne vinegar
1/2 cup fresh basil leaves
capers
red onion
parsley

First to roast the red peppers, coat with olive oil and place on a sheet pan and roast at 500F for about 35 minutes.  Be careful to line the pan with foil.   When done, let the peppers cool, then peel and set aside

Lay the artichokes out an a sheet pan and roast at 375.  Toss with a bit of olive oil and salt and pepper.  Roast about 15 to 20 minutes, tossing them occasionally. Separa

To make the dressing, chop the shallot and put in a food processor ( I cheated and gave it a few pulses in the food processor).  Add 3 tablespoons lemon juice, 1 tablespoon dijon, 1 tablespoon vinegar and a teaspoon of salt and pepper.  Pulse, then add the basil and while the processor is going, slowly add 1/2 cup olive oil.

Put the artichokes in a bowl and coat with dressing.  Add 2 tablespoons of capers and half a chopped red onion.  Cut up the red pepper and add.  Roughly chop a handful of fresh parsley and add. Toss and serve.