RecipeRoasted Artichoke Hearts

Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 2 g
  • Total Fat: 3.5 g
    • Unsaturated Fat: 3.5 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 2 g
  • Total Sugar: 2 g
    • Natural Sugar: 2 g
    • Added Sugar: 0 g
  • Sodium: 330 mg

Artichoke hearts are not only delicious, but they may also help trim belly fat. The fiber-rich vegetable is a prebiotic, nondigestible components that feed probiotics, the good bacteria in your gut that can help maintain a healthy weight, among other benefits. Try artichoke hearts in this simple and scrumptious recipe, which can shine on its own or brighten up any dish; add them to salad, on top of fish, as a side dish or dip them in aioli. They’re best served warm or at room temperature. 

  • Prep time
  • Total Time
This recipe makes 4 servings
  • 1 can (14 ounces) artichoke hearts, rinsed and drained (or use frozen, defrosted)
  • 1 tablespoon olive oil
  • Juice of ½ large lemon (1 to 2 tablespoons)
  • ½ teaspoon oregano
  • 1 garlic clove, minced
  • ⅛ teaspoon black pepper
  • Pinch of sea salt

Preheat oven to 400˚. Pat artichoke hearts dry on paper towels to remove excess water.

In a medium bowl, combine olive oil, lemon juice and remaining seasonings. Add artichokes to bowl and stir to evenly coat.

Spread out artichoke hearts in a single layer on a foil-lined baking sheet. Bake for 15 to 20 minutes or until golden brown and crispy.

Serve warm right out of the oven or at room temperature.

Nutrition analysis courtesy of Genesis® R&D