Looking for a side dish that’s simple to prepare with a touch of sophistication? Roasted Fennel and Artichoke Hearts combines two underrated vegetables with grated parmesan, Italian Seasoning, and olive oil! They’re flipped halfway into the cook time to ensure maximum golden browning and irresistible crispy edges with soft and tender centers!
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The natural licorice-like notes of fennel soften and sweeten while roasting, developing a mellow, buttery flavor. Pair this with the nutty, slightly tangy richness of artichoke hearts, and you suddenly have a dynamite duo that’s easy to pair with almost any family dinner.
A sprinkle of freshly grated parmesan adds a crispy, golden finish to these roasted vegetables, making them the kind of side dish that disappears fast, especially when served with a dipping sauce on the side, like my Magic Artichoke Dipping Sauce.
Ready in just 30 minutes, this is my go-to recipe when I need a crowd-pleasing appetizer or slightly more elegant side dish for hosting dinner. And if, by some happy accident, you end up with leftovers, don’t let them go to waste – toss them into this Roasted Fennel Pasta or stir them into Spinach Artichoke Chicken Orzo for an extra boost of flavor.
Ingredient notes
- Artichoke hearts – Use canned or jarred quartered artichoke hearts, packed in water. Frozen artichoke hearts are also an option, but they should be fully thawed and patted completely dry before they’re tossed with the oil, parmesan, and seasonings. When using fresh artichokes, make sure to trim the leaves, remove the choke, and cook them first before roasting with the fennel. Steaming them is a great way to soften them for roasting.
- Fennel – If you’re unfamiliar with fennel, it’s likened to a cross between celery and dill, although it’s technically a vegetable from the carrot family! The distinct large white bulb and firm green stalks with leafy fronds are unmistakable (all of which are edible!). It has a mild anise, licorice-like flavor, and a crisp, crunchy texture. Make sure to reserve 1 tablespoon of the fronds for garnish, if desired.
- Extra virgin olive oil
- Parmesan – Freshly grated parmesan melts and crisps up beautifully, but you can use pre-shredded cheese if you need to. Pecorino Romano is a good alternative.
- Italian seasoning – Make this Homemade Italian Seasoning if you don’t have a pre-mixed blend.
- Kosher salt
- Black pepper
How to make it
Step 1
Prepare the Vegetables
- Preheat your oven to 425 degrees F.
- Wash the fennel and cut the bulb into ¾-inch wedges. Reserve 1 tablespoon of the fronds as garnish for this dish.
- Drain the artichoke hearts and rinse them gently with water. Pat them very dry with paper towels.
Step 2
Season and Bake
- Toss the artichoke hearts and fennel wedges with olive oil, grated parmesan, Italian seasoning, salt, and pepper.
- Arrange the seasoned vegetables in a single layer on a baking sheet.
- Bake for 30 minutes, tossing the vegetables halfway through for an even crisping.
Step 3
Garnish and Serve
- Garnish the roasted artichoke hearts and fennel with the reserved fennel fronds and serve with this delicious Magic Artichoke Dipping Sauce or another favorite dipping sauce on the side!
More ways to cook artichoke hearts and fennel
Don’t feel like roasting your vegetables? Here are other proven methods to cook your artichokes and fennel to perfection:
- Instant Pot: Pressure cook 2-4 whole artichokes in 1 cup of water on High for 5 -15 minutes (small – large artichokes). Turn the vent to “venting” for a quick pressure release and serve immediately.
- Air Fryer: Cook 1 14-ounce can of artichoke hearts in a preheated air fryer at 400 degrees F for 8 minutes, tossing them halfway through.
- Braised: Add fennel wedges to a large non-stick skillet with 1 cup of water, oil, and seasonings. Bring to a boil over medium-high heat and then reduce to medium, covering the skillet and cooking until tender (8 minutes). Uncover the skillet and cook for a further 8-10 minutes. Once the water has evaporated, increase the heat and cook for another 6 minutes or until the fennel is browned.
Tips and tricks
- Dry the rinsed artichokes. Once gently rinsed, it’s important to pat the artichoke hearts very dry with paper towels to ensure that they crisp up and turn golden in the oven.
- Avoid overcrowding. Use a larger baking tray if necessary to create enough space between the vegetables which will help to prevent steaming. You may need to roast them on two baking sheets or in two batches to avoid overcrowding.
- Flip the artichoke hearts and fennel after 15 minutes to achieve a deep golden color on both sides with crispy edges.
- Make sure to wash the fennel bulbs really well before getting started as they tend to trap a lot of dirt and grit. Rinsing under water should wash any debris away, but you can also do a deep clean by slicing the bulb in half vertically and then rinsing between the layers before cutting the halves into wedges.
- Keep the fennel core intact tol help the wedges hold their shape while roasting. Use a sharp knife to slice the core into even ¾-inch wedges.
- Don’t discard the fennel stalks. While they may be pretty fibrous and tough to chew, they tend to hold a lot of flavor. I like to toss them in a batch of homemade vegetable broth or stock for an aromatic flavor boost.
Variations
This roasted artichoke hearts and fennel recipe is bursting with flavor as is, but if you’re in the mood to mix things up, check out some of these tasty twists:
- Dairy-free and vegan – Toss the vegetables in nutritional yeast or a vegan parmesan substitute if you don’t want to miss out on that “cheesy” flavor.
- Crunchy texture -Add panko breadcrumbs to the seasoning mix for added crunchy texture. I suggest adding an extra 5 minutes to the cook time for maximum crunch. Chopped toasted nuts (almonds, pecans, walnuts, pistachios, or pine nuts) can also be sprinkled over the vegetables once roasted for extra crunchy and nutty flavor.
- Use different seasonings – Try a pinch of smoked paprika for a subtle smokiness, garlic powder for more savory depth, crushed red pepper flakes or cayenne for a kick of heat, or fresh lemon zest for a citrus zing.
- Garnish ideas – Squeeze fresh lemon juice over the roasted vegetables just before serving with the reserved fennel fronds or with chopped parsley, basil, or chives.
Serving suggestions
One of my favorite ways to enjoy roasted artichoke hearts and fennel is to dip them into a bowl of my Magic Artichoke Sauce! Of course, they’re just as good with Dill Yogurt Sauce, Marinara Sauce, Tarragon Cream Sauce, or Spicy Sriracha Mayo. If you feel more inclined to serve these roasted veggies as a savory side dish, consider pairing them with:
Storing
Leftover roasted artichoke hearts and fennel should be completely cool before storing in an airtight container in the fridge for up to 2-3 days.
To add some crispy texture back, reheat them in the oven at 400°F for 8 to 10 minutes with a touch of olive oil. Avoid the microwave, as it can make them mushy.
Erin’s wine pairings
This roasted artichoke hearts and fennel recipe pairs the best with light and crisp wines that compliment the delicate flavor of artichokes and the subtle sweet flavor and freshness of fennel. Here are a few great options to try:
- A crisp Sauvignon Blanc or Pinot Gris complements the delicate flavors of these roasted vegetables while balancing the natural bitterness of the artichokes and the contrasting sweetness of the caramelized fennel.
- A fragrant Riesling will enhance the artichoke’s flavor without clashing with it.
- A Rosé or a light, fruit red wine, such as a Beaujolais adds a refreshing contrast without overpowering the flavors of the vegetables.
More delicious roasted vegetable sides
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Full Recipe
Roasted Artichoke Hearts & Fennel
Equipment
- Strainer
Ingredients
- 2 14-ounce cans artichoke hearts (quartered, packed in water)
- 1 bulb fennel (cut into ¾-inch wedges, 1 tablespoon fronds reserved for garnish)
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons grated parmesan cheese
- 1 teaspoon italian seasoning
- 1/2 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees F.
- Drain the artichoke hearts, rinse gently with water and pat very dry with paper towels.
- Toss the artichoke hearts and fennel wedges with olive oil, parmesan, Italian seasoning, salt, and pepper.
- Arrange the artichoke hearts and fennel in a single layer on a baking sheet.
- Bake for 30 minutes, tossing halfway through.
- Garnish with fennel fronds, if desired. Enjoy!
Notes
- Leftover roasted artichoke hearts and fennel should be completely cool before storing in an airtight container in the fridge for up to 2-3 days.
- To add some crispy texture back, reheat them in the oven at 400°F for 8 to 10 minutes with a touch of olive oil. Avoid the microwave, as it can make them mushy.
- Dry the rinsed artichokes. Once gently rinsed, it’s important to pat the artichoke hearts very dry with paper towels to ensure that they crisp up and turn golden in the oven.
- Avoid overcrowding. Use a larger baking tray if necessary to create enough space between the vegetables which will help to prevent steaming. You may need to roast them on two baking sheets or in two batches to avoid overcrowding.
- Flip the artichoke hearts and fennel after 15 minutes to achieve a deep golden color on both sides with crispy edges.
- Make sure to wash the fennel bulbs really well before getting started as they tend to trap a lot of dirt and grit. Rinsing under water should wash any debris away, but you can also do a deep clean by slicing the bulb in half vertically and then rinsing between the layers before cutting the halves into wedges.
- Keep the fennel core intact tol help the wedges hold their shape while roasting. Use a sharp knife to slice the core into even ¾-inch wedges.
- Don’t discard the fennel stalks. While they may be pretty fibrous and tough to chew, they tend to hold a lot of flavor. I like to toss them in a batch of homemade vegetable broth or stock for an aromatic flavor boost.
- Dairy-free and vegan – Toss the vegetables in nutritional yeast or a vegan parmesan substitute if you don’t want to miss out on that “cheesy” flavor.
- Crunchy texture – Add panko breadcrumbs to the seasoning mix for added crunchy texture. I suggest adding an extra 5 minutes to the cook time for maximum crunch. Chopped toasted nuts (almonds, pecans, walnuts, pistachios, or pine nuts) can also be sprinkled over the vegetables once roasted for extra crunchy and nutty flavor.
- Use different seasonings – Try a pinch of smoked paprika for a subtle smokiness, garlic powder for more savory depth, crushed red pepper flakes or cayenne for a kick of heat, or fresh lemon zest for a citrus zing.
- Garnish ideas – Squeeze fresh lemon juice over the roasted vegetables just before serving with the reserved fennel fronds or with chopped parsley, basil, or chives.
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