The key to this recipe is to make sure the hearts aren’t too big and to make sure they’re as dry as you can possibly get them. For the best results, either halve or quarter your hearts after draining them, depending on the original size, then dry them as thoroughly as possible with paper towels.
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.
Nutritional Information
Each serving contains 118 calories, 6g of fibre and 3g of protein. It also contains a quarter of your daily folate and vitamin K, along with 10% of your daily vitamin C, B2 and B3.
How to store and does it keep?
You can eat this dish warm when freshly cooked or you can store them for later and eat them cold. Store in an airtight container in the fridge and keep for 3-4 days once cooked.
Roasted Artichoke Hearts Recipe
Simple roasted artichoke hearts recipe with less than five ingredients, ideal for salads or appetizers.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Roasted Artichoke Hearts Recipe
Ingredients
- 1 can artichoke hearts packed in water
- 1 tablespoon extra virgin olive oil
- Salt
- Black pepper
- Grated vegan parmesan cheese optional
Instructions
-
Preheat the oven to 220°c.
-
Chop your artichokes in halves or quarters depending on original size.
-
Drain the artichoke hearts well and pat them very dry with paper towels.
-
Spread the artichoke hearts on a baking tray and season with a big pinch of 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 for 15 minutes, then toss the artichokes. Roast until crispy and golden brown on both sides, about 10-15 minutes more.
-
Best served hot.
Leave a Reply