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Roasted Artichoke Hearts Provencal Valerie's Home Cooking Home Alone ... and I Like It

Ingredients

• 1 pound frozen artichoke hearts, thawed
• 2 tablespoons pitted kalamata olives
• 1 tablespoon capers
• 2 strips orange zest (removed with a vegetable peeler)
• 2 Roma tomatoes, quartered lengthwise
• 1 clove garlic, finely chopped
• 3 tablespoons dry white wine
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1/4 cup torn fresh basil leaves

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