Roasted Artichoke Hearts
Canned artichoke hearts are seasoned simply with salt and pepper, tossed with olive oil, and roasted until crispy and golden in this elegant and easy appetizer recipe.
Servings: 4
Ingredients
- 2 (14-ounce) cans quartered artichoke hearts, packed in water
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Black pepper
- Grated parmesan cheese (optional)
- Creamy Feta Dressing (optional)
Instructions
- Preheat the oven and prepare the dressing (if using): Heat the oven to 425°F. If using the feta dressing, make it while the oven preheats.
- Dry the artichokes: Drain the artichoke hearts well and pat them very dry with paper towels.
- Season: Spread the artichoke hearts on a sheet pan and season with a big pinch of kosher salt and black pepper. Drizzle with olive oil. Toss to coat, then spread the artichoke hearts out in a single layer on the sheet pan.
- Roast: Roast for 15 minutes, then toss the artichokes and rotate the pan. Roast until crispy and golden brown on both sides, about 10 minutes more.
- Serve: Transfer the roasted artichokes to a serving plate and drizzle with a bit of the feta dressing or sprinkle with Parmesan cheese (if using). Serve hot, with more feta dressing on the side for dipping.
Video
Notes
- Get the artichokes as dry as you can. Generally speaking, patting them dry helps them crisp to a golden brown.
- Make sure the artichokes are on the sheet pan without touching. If they’re too close, the steam from their neighbors will prevent them from getting crispy.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 85.5kcal | Carbohydrates: 1.1g | Protein: 0.2g | Fat: 8.9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.1g | Sodium: 81.8mg | Potassium: 0.1mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 215IU | Vitamin C: 4.5mg | Calcium: 4.4mg | Iron: 0.2mg
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