This recipe for roasted artichoke hearts is a family-favorite and my kids love them! I can always ensure they eat their veggies at dinner when roasting artichokes is on the menu!
Easiest Roasted Artichokes
We are serving up tender chunks of salted artichoke hearts made simply from a bag of frozen artichokes with a lightly crisp exterior for you today! It's the easiest way to roast artichokes! Enjoy as a side dish or after-school snack. They even add elegant flavor to artichoke jalapeno dip!
Why this recipe works
Roasted artichoke hearts are so simple to quickly make in the oven as a side dish for dinner. It's perfect to pair with turkey meatloaf, blackened rockfish, You can use either frozen or canned artichokes, although we prefer frozen because it is just so much simpler!
What to love about Artichokes
Artichokes are a vegetable we enjoy every summer on the grill when they are in season. But they are available year-round in cans and found in the frozen section of grocery stores. They tend to be favored by kids- making roasted artichoke hearts a family favorite side dish everyone enjoys!
The lightly green color flakey vegetable is packed with nutrients including potassium and iron. Not only do they taste delicious (especially the tender hearts!) artichokes may help to:
- Lower 'Bad' LDL Cholesterol and Increase 'Good' HDL Cholesterol.
- Help Regulate Blood Pressure.
- Improve Liver Health.
- Improve Digestive Health.
- Ease Symptoms of Irritable Bowel Syndrome.
- Help Lower Blood Sugar.
If you ask anyone- the hearts are the best part! They are so soft and tender and just melt in your mouth. When eating grilled artichokes, we eat the meat from the leaves and save the best for last - the hearts! Here you can use frozen artichokes to make either roasted artichoke halves or roasted artichoke hearts that are quartered!
What you need: Ingredients
- Frozen Artichokes - we use frozen artichoke hearts because they don't have the extra liquid and they bake faster. But if you can not find frozen ones, use a can of quartered artichokes and drain them then pat them dry with a towel to remove as much of the liquid as possible.
- Olive oil - only a splash is needed to coat the vegetable hearts and this provides a lightly crisp savory outside without drying them out.
- Salt - salt brings out the flavor! We always use pink Himalayan salt for its health benefits. It has more minerals and nutritional value than table salt.
- Pepper - just a dash of black pepper is all you need and provides a little more earthy taste.
Step-by-step how to make roasted artichoke hearts
Preheat the oven to 400 degrees F. Spray a baking pan with cooking spray. Add the frozen artichoke hearts on the pan and drizzle with olive oil and sprinkle with salt and pepper. Using your hands toss them to coat in the oil and seasoning. Spread them evenly on the pan.
Bake for 25 minutes - this lends tender roasted artichokes that are lightly browned on the bottom. Or flip them and bake them for 5-10 minutes longer for a lightly crispier texture.
My kids love them baked right at 25 minutes when the artichoke hearts are soft yet slightly golden on the edges. To each his own!
What to serve with Roasted Artichoke Hearts
Serve your roasted artichokes as a side dish with these tasty dishes for a well-balanced healthy meal.
- Enjoy as a snack with hummus dip, tahini sauce, aioli, or dipped in vegan cashew cheese!
- Roasted Buddha Bowls - roasted artichokes make a tasty addition to these buddha bowls and any vegan meal.
- Lemon Honey Chicken - add them as a side to slow cooker meats.
- Blackened Rockfish - what to serve with seafood? Try roasted artichoke hearts with rockfish or foil baked cod.
- Pan-Seared Chicken Breast - this is the easiest chicken breast recipe and when you need a veggie as a side, artichokes pair well.
Frequently Asked Questions
If you have a jar of artichoke hearts you can roast them quick and easily using a similar method as frozen ones. To roast artichoke hearts from a jar, drain them then dry them with a paper towel. If they are in oil, you can leave some of the oil to add back on if needed. Usually jarred artichokes are seasoned so no need to season them before roasting. If they are in water soak up all the water first then add a tablespoon of extra virgin olive oil, and a sprinkle of salt and pepper and coat them with your hands. Spread them evenly on a baking sheet and roast at 400 degrees F for 25 minutes. Flip and roast longer if needed.
Roasting and eating artichokes is easy! They are perfectly delicious and tender eaten alone as finger food or a side dish. You can also dip them in salad dressing or hummus.
Boiling whole artichokes is a quick method that works well to cook them for grilling. But boiling pulls out most of the nutrients and leaves the vitamins and minerals in the water. So roasting vegetables is always a better option. When roasting the small hearts (whole, halves, or quartered), it keeps the flavor and nutrients so you get all the benefits of artichokes!
Enjoy other roasted vegetables
- Roasted Rainbow Carrots
- Savory Roasted Beet Fries
- Roasted Beets
- Roasted Rosemary Potatoes
- Easy Roasted Asparagus and Carrots
- Roasted Cauliflower
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Roasted Artichoke Hearts
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Ingredients
- 16 ounces frozen artichoke hearts quarters
- 1 tablespoon extra virgin olive oil
- salt and pepper
Instructions
- Preheat the oven to 400 degrees F. Spray a baking pan that has a rim with cooking spray.
- Add the frozen artichoke hearts on the pan and drizzle with olive oil and sprinkle with salt and pepper. Using your hands toss them to coat in the oil and seasoning. Spread them evenly on the pan.
- Bake for 25 minutes - this lends tender roasted artichokes that are lightly browned on the bottom. Or flip them and bake them for 5-10 minutes longer for a lightly crispier texture.
Candi says
Thank you for this recipe "from frozen"! I was nervous to cook these from frozen as the packaging said. Temp was perfect and the artichokes came out beautifully golden at 25 min. I added a dried garlic seasoning and a few squeezes of fresh lemon juice. Paired with grilled chicken breast and quinoa.
Danielle Fahrenkrug says
Candi, thank you for connecting - I am so glad you made this and love it! It's so easy, right?!