Description
Deliciously tender and flavorful roasted artichoke hearts, baked to perfection with olive oil, sea salt, black pepper, and a crispy parmesan cheese topping. This easy-to-make appetizer or side dish is perfect for gatherings or a healthy snack.
Ingredients
Scale
Artichoke Hearts
- 1 14 ounce can artichoke hearts (drained)
Seasoning & Topping
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/3 cup shredded parmesan cheese
- Optional: 2 cloves garlic (minced)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it’s hot enough to roast the artichokes evenly and give them a nice golden finish.
- Prepare Artichokes: Pat the artichoke hearts dry with a paper towel to remove excess moisture. Toss them gently with olive oil, sea salt, and black pepper to coat evenly, enhancing their flavor and helping with crisping.
- Arrange for Roasting: Spread the artichoke hearts in a single layer on a parchment paper or aluminum foil-lined rimmed baking sheet, placing them cut side down for better roasting and browning.
- Initial Baking: Bake the artichoke hearts in the preheated oven for 20 minutes, allowing them to roast and develop a tender yet slightly crispy texture.
- Add Toppings and Finish Roasting: Remove the baking sheet from the oven, flip the artichokes over, and sprinkle the parmesan cheese evenly on top. If using minced garlic, mix it with the parmesan before sprinkling. Return to the oven and bake for an additional 5 minutes to melt and brown the cheese.
- Serve: Transfer the roasted artichoke hearts to a serving plate and serve immediately while warm and crispy.
Notes
- Drain and dry the artichoke hearts thoroughly to avoid sogginess.
- Use fresh parmesan for better melting and flavor.
- Optional garlic adds a savory punch when combined with parmesan.
- Serve as an appetizer, side dish, or toss into salads or pasta for extra flavor.
- Adjust salt and pepper according to taste preferences.
