Roasted Artichoke Hearts are an easy and versatile side dish. Loaded with bold flavors and ready in 40 minutes, this recipe is a must-make!
This post was originally published in October 2019 and has been fully updated.
Roasted Lemon Artichoke Hearts
Artichoke hearts may be well-known as a sidekick to spinach in a popular dip, but they are equally delicious on their own. Roasting creates caramelization which only enhances the flavor.
These artichoke hearts are completely addicting. Lemon, garlic, red pepper flakes, and rosemary provide an explosion of flavor.
You may want to double this recipe... these are simply THAT good! Leftovers - if you are lucky enough to have some - are delicious in this spinach artichoke frittata.
Why use canned artichokes?
Canned artichoke hearts are readily available all year long. They are convenient and ready to use, unlike fresh artichokes which involve much preparation.
- Artichoke hearts - Use canned artichoke hearts packed in water. Don't use the jarred varieties which are typically marinated in oil. Save those for antipasto platters! Frozen artichoke hearts can also be used. Be sure to thaw them first.
- Lemon and rosemary are a match made in heaven and these flavors go perfectly with artichokes.
- Garlic is another flavor bomb that pairs beautifully with artichokes.
- Red pepper flakes add a touch of heat. You can adjust the amount of spice to your liking.
- Panko breadcrumbs add crunch and texture to the finished dish. I prefer panko because their crumb is larger and more flaky than traditional breadcrumbs.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 425 degrees.
- Add the drained artichoke hearts to a mixing bowl. Pat them dry with a paper towel if necessary.
- Add the olive oil, garlic, red pepper flakes, salt, and pepper. Toss to combine. (Image 1)
- Transfer the mixture to a parchment-lined baking sheet. Top with lemon slices and rosemary. (Image 2)
- Bake for 30-35 minutes until the artichokes are caramelized, flipping them over after 15 minutes. (Image 3)
- During the last 5 minutes of cooking time, toast the breadcrumbs. Add olive oil to a skillet over medium heat. Stir in the panko and cook until toasted and golden brown. Stir in the parsley. (Image 4)
- Transfer the artichoke hearts to a serving plate and top with the breadcrumbs. Serve.
Quartered artichokes are best for roasting because they provide optimal surface area for caramelization. Both canned and frozen artichoke hearts can be purchased already quartered. If you have whole (canned or frozen) artichoke hearts, cut them into quarters before roasting.
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a 350-degree oven.
Try these roasted vegetable favorites next
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Roasted Artichoke Hearts
- 2 14-ounce cans canned artichoke hearts packed in water (drained)
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- ⅛ teaspoon crushed red pepper flakes (or to taste)
- 1 pinch salt and pepper
- 1 lemon (sliced)
- 1 sprig rosemary
- ¼ cup panko breadcrumbs
- 1 tablespoon olive oil
- ½ tablespoon fresh parsley
- salt and pepper (to taste)
- Preheat oven to 425 degrees.
- Drain the artichoke hearts and pat dry with a paper towel. Add them to a mixing bowl. Add olive oil, garlic, red pepper flakes, salt, and pepper. Toss to combine.
- Transfer them to a parchment-lined baking sheet. Top with lemon slices and rosemary.
- Roast for 30-35 minutes until golden brown, stirring once halfway through roasting.
- Meanwhile, add oil to a non-stick skillet over medium heat. Stir in the panko and season with a pinch of salt and pepper. Cook until toasted and golden brown, stirring frequently. Remove from the heat and stir in the parsley.
- Garnish the artichokes with the breadcrumb mixture. Serve.
- Quartered artichokes are best for roasting because they provide optimal surface area for caramelization. Both canned and frozen artichoke hearts can be purchased already quartered. If you have whole (canned or frozen) artichoke hearts, cut them into quarters before roasting.
- Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat them in a 350-degree oven.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.