Roasted Artichoke Hearts & Fennel
Servings: 4 people
Calories: 93kcal
Looking for a side dish that’s simple to prepare with a touch of sophistication? Roasted Artichoke Hearts and Fennel 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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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
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.
- 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.
Nutrition
Calories: 93kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 365mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 111IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg