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Roasted artichoke hearts with parmesan on a green plate.

Roasted Artichoke Hearts

These delicious roasted artichoke hearts are a great side or appetizer. They're baked to crispy perfection and topped with parm!
4.95 from 52 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Author: Emily Wilson

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. 
    Artichoke hearts tossed with oil, salt, and pepper on a parchment lined sheet pan.
  • 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. 
    Baked artichoke hearts on a parchment lined sheet pan.
  • 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. 
    Artichoke hearts topped with parmesan on a sheet pan.
  • Place the roasted artichoke hearts on a serving plate and serve immediately. 
    Roasted artichoke heart bites on a small plate.

Video

Notes

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.
Storage - Leftovers can be stored in the refrigerator for up to 3 days. Reheat them in the oven or a toaster oven.

Nutrition

Serving: 1g | Calories: 64kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 645mg