Roasted Artichoke Hearts

Course: Side Dish

Cuisine: Italian

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: people

Calories: 49kcal

Author: Platings and Pairings

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!

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Equipment

Baking Sheet
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

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

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.

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