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Roasted Artichoke Hearts

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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 till they're crisped and perfect to enjoy on their own or with a dipping sauce. You can also add them to a warm salad or toss them into pasta.

Roasted artichoke hearts topped with parmesan on a small green plate.

Why You'll Love This Roasted Artichoke Recipe

Fresh artichokes can sometimes be difficult to work with, so we've made this recipe simple by using canned or frozen artichokes.

In just a few simple steps you can have delicious, crispy artichokes perfect for serving as a bite-size appetizer, 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 the heart and when you buy canned, frozen, or jarred artichoke hearts, the fuzzy choke (the hairy parts at that center of the artichoke you can't eat) is already removed. There's no prep work necessary.

Artichoke hearts, olive oil, parmesan, salt and pepper.

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.

Artichoke hearts on a parchment lined baking sheet.
Roasted artichokes on a baking sheet.

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.

Parmesan topped roasted artichokes on a baking sheet.

More Artichoke Recipes to Try

If you love artichokes, try some of our other favorite artichoke recipes.

Roasted artichoke hearts with lemon slices on a plate.

Tips for Making this Recipe

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Cooking Tips - Make sure to get every artichoke dry 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 saved in the refrigerator for up to 3 days. Reheat them in the oven or a toaster oven.

Diet/Allergy Alternatives - To make this recipe vegan, leave off the parmesan cheese.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 4 to 6 servings

Roasted Artichoke Hearts

Roasted artichoke hearts with parmesan on a green plate.

These delicious roasted artichoke hearts are a great side or appetizer. They're baked to crispy perfection and topped with parm!

Prep Time 8 minutes
Cook Time 25 minutes
Total Time 8 minutes


  • 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


  1. Preheat oven to 425 degrees F. 
  2. Pat the artichoke hearts dry with a paper towel. 
  3. Toss the artichoke hearts with olive oil, sea salt, and black pepper. 
  4. 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. 
  5. 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. 
  6. Place the roasted artichoke hearts on a serving plate and serve immediately. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 64Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 645mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 3g

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