These delicious roasted artichoke hearts are topped with parmesan cheese and baked till crispy. They're a fantastic simple side dish or appetizer.
You'll bake these artichoke hearts until they're crisp and perfect for enjoying alone or with a dipping sauce. Add them to a warm salad or toss them into pasta.

Fresh artichokes can sometimes be difficult to work with, so we've made this recipe simple using canned or frozen artichokes.
In just a few simple steps, you can have delicious, crispy artichokes that are perfect for serving as a bite-size appetizer or an easy side dish or adding to a salad or grain bowls. I think this is the best way to enjoy artichokes!
One of the best things about an artichoke is its heart. When you buy canned, frozen, or jarred artichoke hearts, the fuzzy choke (the hairy parts at the center of the artichoke you can't eat) is already removed. There's no prep work necessary.

Ingredients You'll Need
Artichoke Hearts - You'll need 1 can (14 ounces) of halved, quartered, or whole artichoke hearts. If you get a can of whole artichokes, you'll need to cut them in half before using them. If you get a can of artichoke halves, you can use them as-is or cut them into quarters - depending on how large of a piece you want.
Olive Oil - You'll need 1 tablespoon of extra virgin olive oil. You'll toss this with the artichoke hearts, making sure each one gets a little coating. This will help the artichoke hearts get crispy.
Parmesan - You'll need ⅓ cup of shredded parmesan cheese to top the artichoke hearts. You'll add this near the end of the baking time so it doesn't burn. The parmesan will get crispy and add an extra flavor punch.
Salt & Pepper - You'll use 1 teaspoon of sea salt and ½ teaspoon ground black pepper to top the artichokes.
Optional Toppings - If you'd like to add a bit more flavor, you can mix the parmesan with 2 minced garlic cloves before sprinkling it onto the artichoke hearts.


What to Serve with Warm Roasted Artichoke Hearts
You can serve the artichokes on their own or with a sauce like Basil Aioli to dip them in.
You could also serve them with a sweet dipping sauce like this Honey Dijon Dressing that has a great, bold flavor or a savory, creamy dip like this Avocado Sauce.
I like to serve them with a lemon wedge to give them a little squeeze of fresh lemon juice before eating.
Whether you serve them on their own or with a dip, I think this will be your new favorite way to serve artichokes.

More Artichoke Recipes to Try
If you love artichokes, try some of our other favorite artichoke recipes.
- Baked Stuffed Artichokes - one of our favorite side dishes - these panko and parm stuffed artichokes are an Italian classic.
- Spinach Artichoke Stuffed Pasta Shells - comforting and cozy, these stuffed shells will be one of your dinner favorites.
- Artichoke Potato Salad with Dill - this unique potato salad recipe is so flavorful.
- Artichoke and White Bean Salad - this cozy, warm salad is made with Brussels sprouts, white beans, and roasted artichokes.

Tips for Making this Recipe
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Cooking Tips - Make sure to dry every artichoke before you toss it with olive oil. If the artichokes are too wet, the olive oil won't stick, and they won't get crispy in the oven.
Recommended Tools - I highly recommend using a rimmed baking sheet that's lined with parchment paper or aluminum foil. If you used a rimmed baking sheet, the olive oil can't spill over the sides of the pan.
Storing Tips—The roasted artichokes can be stored in the refrigerator for up to 3 days. Reheat them in the oven or a toaster oven.
Diet/Allergy Alternatives - Leave off the parmesan cheese to make this recipe vegan.
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Roasted Artichoke Hearts

These delicious roasted artichoke hearts are a great side or appetizer. They're baked to crispy perfection and topped with parm!
Ingredients
- 1 (14 ounce) can artichoke hearts, drained
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ⅓ cup shredded parmesan cheese
- optional - 2 cloves garlic, minced
Instructions
- Preheat oven to 425 degrees F.
- Pat the artichoke hearts dry with a paper towel.
- Toss the artichoke hearts with olive oil, sea salt, and black pepper.
- Place the artichoke hearts in a single layer across a parchment or aluminum foil lined, rimmed baking sheet - cut side down. Bake for 20 minutes.
- Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. (If using optional minced garlic, combine it with the parmesan cheese before topping artichokes) Bake for an additional 5 minutes.
- Place the roasted artichoke hearts on a serving plate and serve immediately.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 64Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 645mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 3g
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