Crispy roasted marinated artichoke hearts are the easiest recipe ever. One ingredient, 20 minutes in the oven, and you have the best artichoke hearts. Be warned - these warm little bites are addicting!
It is a fun way to enjoy artichokes and one of the best ways to cook them up for a low-carb snack. This is a quick recipe for anyone who likes finding new ways to prepare artichokes.
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Ingredients for Roasted Artichoke Hearts
All you need is one ingredient, marinated artichoke hearts. I love the added flavor the jarred artichoke hearts in oil have. The oil also helps "fry" them for wonderful crispy edges.
- You can also use frozen boxed, canned, or fresh steamed artichoke hearts. Spray oil will also be needed when using these options.
How to Roast Artichoke Hearts in the Oven
This artichoke heart recipe is so easy to prepare and oven-roast. The char from the high-heat really adds so much flavor. It is so simple to cook jarred marinated, canned, or frozen artichoke hearts for the best crunchy outside and tender inside.
Here is how to make this recipe -
- Drain or defrost your artichoke hearts to start.
- Preheat the oven to 425°
- Arrange the artichoke hearts in a single layer on a baking sheet.
- Cook for 20 minutes.
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.
How Long to Cook in the Oven
Bake them in a 425° oven for 10-12 minutes on each side. 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.
How to Serve Roasted Artichoke Hearts
They are best as tapas, appetizers, healthy snacks with dip, salad pizza topping, side dishes, and more. Great as a first-course or appetizer for any Italian or Greek meal. Serve them with my recipe for Italian Chicken Drumsticks or Italian Sausage & Peppers. Or try them in the following ways too:
- Topping on an Italian chopped salad or Italian rice salad
- Add to any pizza
- Add to cold or hot pasta dishes like my Pepperoni Spaghetti
My favorite is with a dip instead of chips or crackers, especially anything cheesy. I recommend serving these with SOUTHERN PIMENTO CHEESE for game day, Super bowl parties, or potlucks.
Roasted 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!
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.
Brenda says
So crazy how simple this is yet Wow! Can these be made in the air fryer? I may try that next time because there will be a next time yes.
Angela says
I have not tried them in the air fryer but I bet they will come out great. When I air fry something normally done in the oven I set it for 25° less and reduce the time by 25%. Let me know if you give this a try.
Kim says
Love these! So easy and so tasty! It did take longer to cook as I saw another person had that issue too, about 15ish min per side. No big deal. I'll just make a note for myself next time. Because I will be making these again 🙂 Also gonna try my convection setting next time. Might be quicker.
Angela says
I am glad you enjoyed it. I sometimes cook them a bit longer for extra crispiness - soo yummy! I may try my convection toaster oven too, thanks for sharing that idea. Love it!