These Roasted Artichoke Hearts are easy to make with canned, frozen, or fresh artichokes. Golden and crispy with irresistible Mediterranean flavors, they’re the perfect last-minute appetizer or side dish to pair with your favorite dipping sauce!
Got a can of artichoke hearts collecting dust in your pantry? I love my Air Fryer Artichoke Hearts for a quick fix and can never get enough of my Stuffed Artichoke Hearts when I want something a bit fancier. However, these Oven-Roasted Artichoke Hearts take it back to the basics with simple ingredients, foolproof techniques, and loads of deliciousness!
To help the cooked artichoke hearts’ mildly nutty, sweet, and bitter flavors truly shine, I coated each one in olive oil, parmesan, and Italian seasonings before roasting them in the oven. All it takes is 30 minutes to end up with a tray of golden and crispy artichoke hearts bursting with rich and savory flavors.
Table of Contents
If you don’t have canned (or jarred) artichoke hearts, no worries. You can just as easily make roasted artichoke hearts from frozen or fresh artichoke hearts. Ready in under an hour, this is my go-to recipe when I need a low-calorie appetizer, crowd-pleasing party snack, or side dish for dinner.
Ingredients needed
- Artichoke hearts – Canned or jarred artichoke hearts packed in water work best. You can also use frozen artichoke hearts, but they should be fully thawed and patted completely dry before they’re tossed with the seasonings. If using fresh artichokes, you’ll need to trim the leaves, remove the choke, and cook them first (steaming works well).
- Extra virgin olive oil
- Parmesan – Remember, freshly grated Parmesan (or Pecorino Romano) melts and crisps up best, but pre-shredded or pre-grated cheese will still work well.
- Italian seasoning – If you don’t have a pre-mixed blend, try this Homemade Italian Seasoning instead.
- Kosher salt
- Black pepper
How to roast artichoke hearts
- Drain the artichoke hearts, rinse them under cool water, and pat them dry with paper towels.
- In a large mixing bowl, toss the artichoke hearts with olive oil, Parmesan, Italian seasoning, salt, and pepper.
- Arrange the artichoke hearts in a single layer on a baking sheet and bake until they’re browned on all sides, flipping halfway through.
- Serve immediately with Magic Artichoke Dipping Sauce or your favorite dipping sauce on the side.
Tips and tricks
- Pat the artichokes dry with paper towels to help them crisp up and turn golden in the oven.
- Leave space in between each artichoke heart on the baking sheet to prevent steaming. If they all don’t fit in one even layer, roast them on two baking sheets or in two batches instead.
- Flip the artichokes after 15 minutes, then roast for an additional 15 minutes. If they still look pale or feel soft, let them roast for an extra 5 to 10 minutes until they take on a deep golden brown color and become crispy around the edges
Variations
This recipe for roasted artichoke hearts is already packed with flavor, but there’s always room for a little more fun! Here are some delicious ways to switch things up:
- Dairy-free/vegan option: For a “cheesy” flavor without the dairy, swap the Parmesan for nutritional yeast or a vegan Parmesan substitute.
- Crunchy breaded version: Combine the Parmesan and seasonings with panko breadcrumbs in a small bowl. After tossing the artichokes lightly with oil, coat them in the breadcrumb mixture. Roast as directed, adding 5 extra minutes to the cook time for maximum crunch.
- Change the seasonings: Add a pinch of smoked paprika for a subtle smokiness, garlic powder for more savory depth, crushed red pepper flakes or cayenne for a little heat, or fresh lemon zest for a citrusy coating.
- For a bright, fresh finish: Just before serving, squeeze fresh lemon juice over the roasted artichoke hearts and garnish them with chopped parsley, basil, or chives for a fresh, vibrant flavor.
Serving suggestions
Once they’re out of the oven, pop the oven-baked artichoke hearts onto a serving platter with a bowl of my Magic Artichoke Sauce for dipping. Or, try a side of my Dill Yogurt Sauce, Marinara Sauce, Tarragon Cream Sauce, or Spicy Sriracha Mayo instead.
Need a party snack? Pair the crispy baked artichokes and dipping sauce with other fancy finger foods, such as:
Or → Enjoy them alongside any of these 50+ Appetizers to Impress!
Remember that you’re not limited to serving these artichokes as a snack or party appetizer. They’re also a fantastic side dish for endless main dishes, like:
Storing
If you end up with leftover artichokes, let them cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 2 days.
To make them crispy again, reheat the artichoke hearts in a 400°F oven for 8 to 10 minutes or in the air fryer at 375°F for about 5 minutes. Avoid the microwave, as it can make them mushy.
Erin’s wine pairings for artichoke hearts
- A crisp Sauvignon Blanc or Pinot Gris complements the artichokes’ delicate flavor while balancing their natural bitterness.
- A fragrant Riesling enhances the artichoke’s flavor without clashing with it.
- A light Rosé adds a refreshing contrast without overpowering the dish’s richness.
More roasted vegetable recipes
Did you make this roasted artichokes recipe?
If you loved this roasted canned artichoke hearts recipe, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Full Recipe
Roasted Artichoke Hearts
Equipment
- Colander (optional)
- Paper Towels (optional)
Ingredients
- 2 14-ounce cans quartered artichoke hearts (packed in water)
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons parmesan cheese (grated )
- 1 teaspoon italian seasoning
- 1/2 teaspoon kosher salt
- ½ teaspoon black pepper
- Magic Artichoke Dipping Sauce (optional)
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 with olive oil, parmesan, Italian seasoning, salt, and pepper.
- Arrange the artichoke hearts in a single layer on a baking sheet.
- Bake for 30 minutes, tossing halfway through.
- Enjoy with the sauce on the side, if desired.
Notes
- Pat the artichokes dry with paper towels to help them crisp up and turn golden in the oven.
- Leave space in between each artichoke heart on the baking sheet to prevent steaming. If they all don’t fit in one even layer, roast them on two baking sheets or in two batches instead.
- Flip the artichokes after 15 minutes, then roast for an additional 15 minutes. If they still look pale or feel soft, let them roast for an extra 5 to 10 minutes until they take on a deep golden brown color and become crispy around the edges
- Crunchy breaded version: Combine the Parmesan and seasonings with panko breadcrumbs in a small bowl. After tossing the artichokes lightly with oil, coat them in the breadcrumb mixture. Roast as directed, adding 5 extra minutes to the cook time for maximum crunch.
- Change the seasonings: Add a pinch of smoked paprika for a subtle smokiness, garlic powder for more savory depth, crushed red pepper flakes or cayenne for a little heat, or fresh lemon zest for a citrusy coating.
- For a bright, fresh finish: Just before serving, squeeze fresh lemon juice over the roasted artichoke hearts and garnish them with chopped parsley, basil, or chives for a fresh, vibrant flavor.
- Dairy-free/vegan option: For a “cheesy” flavor without the dairy, swap the Parmesan for nutritional yeast or a vegan Parmesan substitute.
Leave a Reply