Crispy oven-baked marinated artichoke hearts is the easiest recipe ever. It is so simple to cook marinated, canned, or frozen artichoke hearts in the oven on high heat to get crispy outside and tender inside. It is a fun way to prepare artichokes and one of the best ways to cook them up for a warm healthy snack. A quick recipe for anyone that likes finding new ways to prepare artichokes.
One ingredient, a few minutes in the oven, and you have some deliciously addicting roasted artichoke hearts. They are best as tapas, appetizers, healthy snacks with dip, salad pizza topping, side dishes, and more. Artichoke hearts also make a wonderful cracker or chip replacement that makes a good gluten-free, grain-free, low-carb, and keto dipper.
Crispy Baked Marinated Artichoke Hearts ready to eat
What you Need to Roast Artichoke Hearts
All you need is one ingredient, marinated artichoke hearts. I love the added flavor the jarred artichoke hearts in oil have, so I am using them here in this recipe. Be sure to drain as much of the marinade as possible when using these. You do want some as this will not just flavor the artichoke hearts, but the oil also sort of sheet pan "fries" them as they bake. That oil also helps make them crispy on each side.
Crispy Baked Marinated Artichoke Hearts ingredients
How to Roast Artichoke Hearts in the Oven
This artichoke heart recipe is so easy to prepare and the oven-roasted char really adds so much flavor with one simple step. To cook frozen, canned, or marinated jarred artichoke hearts in the oven, you only need a few simple steps. Drain or defrost your artichoke hearts to start. Then arrange them in a single layer on a baking sheet. If are using canned or frozen artichoke hearts, you will want to spray the sheet pan with cooking spray so they do not stick since these do not come packed in oil.
Crispy Baked Marinated Artichoke Hearts roasted on the sheet pan
Bake them in a 425° oven for 10-12 minutes on each side. The marinated ones with all that oil may smoke up a bit. If so, get your kitchen hood fan on just in case. Watch the artichoke hearts and flip them when they are at the roasted color/doneness you prefer, I like mine pretty dark and crispy. Some artichoke leaves that may fall off will get really crispy like a chip - those are the best ones!
*This can be made in an air fryer. I have not tried it but here is a similar recipe idea for cooking them from Allrecipes - AIR FRYER ARTICHOKE HEARTS.
Crispy Baked Marinated Artichoke Hearts plated and ready to eat
What to Do with and How to Enjoy Roasted Artichoke Hearts
- Perfect for potlucks, game day/Super Bowl, showers, anniversaries, parties, and more
- As is for a tapa, snack, or appetizer
- Use instead of a chip to enjoy with dips
- Topping on salads or pizzas
- Add to cold or hot pasta dishes
- Side dish or topping for chicken, seafood, or pork
So MANY ways to enjoy these roasted artichoke hearts. My favorite is with a dip, especially anything cheesy. I recommend serving these crispy baked artichoke hearts with SOUTHERN PIMENTO CHEESE.
Crispy Baked Marinated Artichoke Hearts with a dip
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Crispy Baked Marinated Artichoke Hearts
Equipment
- sheet pan
Ingredients
- 1 jar marinated artichoke hearts - can also use boxed or canned
- dip of your choice optional
Instructions
- Preheat the oven to 425°
- Drain or defrost your artichoke hearts to start. If are using canned or frozen artichoke hearts, you will want to spray the sheet pan with cooking spray so they do not stick since these do not come packed in oil. Then arrange them in a single layer on a baking sheet.
- Bake them in a 425° oven for 10-12 minutes on each side.
- The marinated ones with all that oil may smoke up a bit. If so, get your kitchen hood fan on just in case. Watch the artichoke hearts and flip them when they are at the roasted color/doneness you prefer
- Using a slotted spatula remove them from the sheet pan and plate. They can be put on one large plate for sharing or multiple small plates for individuals.
- Enjoy as-is, with dip, or see the above notes on what to eat them with or use them as a topping for.
- Store any leftovers in an air-tight container for up to 5 days in the refrigerator. They are just as snack-worthy even when cold!
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Caroline Parrott says
This is the most intriguing recipe I've seen in a long time! I'm doin' it!
Angela says
So easy and intriguing yest!
Angela says
So easy and intriguing yes!
Caroline Parrott says
We finally made these last weekend! How fun (and easy). Dipped in ranch. I don't know if mine were extra large but I ended up cooking them about 15 min each side actually to get most of them to have that crispy chip quality you described.
Angela says
I am glad you gave them a try and liked them. I am sure the size of the artichoke hearts and the oven differences may account for the long time they needed to get to your desired crisp level. Enjoy.
Helen at the Lazy Gastronome says
A little late, but - Thanks for sharing at last week's What's for Dinner party! Hope to see you this week too! Enjoy your day.