214-ounce canscanned artichoke hearts packed in water(drained)
⅛teaspooncrushed red pepper flakes(or to taste)
1pinchsalt and pepper
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.