My Roasted Artichoke Hearts are lightly seasoned, roasted to perfection, and filled with flavor. It’s a simple and healthy vegetable side dish that can be made with either frozen or canned artichoke hearts. Just 5 minutes of prep time is all you need.
Yield: 3servings
Prep Time: 5 minutesmins
Total Time: 35 minutesmins
Ingredients
14ouncesartichoke hearts, whole hearts, halves or quarters (frozen and thawed, or canned and well-drained)
Preheat oven to 425°F. Pat artichoke hearts dry with paper towels to remove excess moisture—this helps them crisp up in the oven.
In a medium bowl, whisk together olive oil, lemon juice, garlic, salt, and black pepper. Toss the artichoke hearts until evenly coated.
Spread the artichoke hearts out on a baking sheet in a single layer, ensuring they don’t overlap. Roast for 25 to 30 minutes, flipping halfway through, until they turn golden brown with crispy edges.
Sprinkle with optional Parmesan, chopped herbs, or drizzle with hummus dressing for extra flavor. Enjoy warm or at room temperature!
Notes
Serving Ideas: Toss them into pasta dishes, mix them into casseroles, scatter them over salads, or fold them into omelets for extra flavor and texture. They also pair beautifully with grilled proteins or make a delicious topping for grain bowls. You can also dip them in tzatziki, marinara, or a garlicky aioli for extra yum!Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm them in a 400°F oven for 5-10 minutes or in an air fryer at 375°F for 3-4 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.