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Roasted Artichoke Hearts are a favorite side dish year round, but especially each spring and summer to honor their growing season. This veggie is loved by most; using frozen makes this treat accessible more often! (See where to source below.)
Roasted Artichoke Hearts are appropriate for most diets, including: no diet at all, Gluten-free, Paleo, Whole30, AIP, VAD, Vegan, GAPS, Anti-Inflammatory and more.
Enjoy!
Ingredients
Only three ingredients are used in this recipe:
- frozen artichokes — I recommend Trader Joe’s because they have only one ingredient! 🙂 No citric acid.
- (Read more about Trader Joe’s Frozen Artichoke Hearts here.)
- olive oil
- sea salt
How to make Roasted Artichoke Hearts
Roasted Artichoke Hearts take 35 minutes total to bake, but only 5 minutes of prep time:
- Preheat oven to 400℉.
- Pour 1 Tablespoon olive oil onto small cookie sheet. (I like these for anything non-acidic, because they conduct heat well.)
- Add 1 bag frozen artichoke hearts (12 ounces) with sea salt sprinkled over. Use two spoons to toss. The olive oil does not need to completely coat the artichoke hearts. Spread the hearts out in a single layer.
- Bake in preheated oven 20 minutes.
- Remove from oven. Use same two spoons to flip over all hearts. Also move any skinny individual leaves that are getting dark into the center of the pan, or remove them if they’re already getting burned (they’re still really good and crispy and don’t taste burned).
- Bake 15 additional minutes. Serve.
This recipe feeds 3 to 4 people (or more for an appetizer), depending on how big portion sizes are.
What to eat with Roasted Artichoke Hearts
Serve as an excellent side dish with chicken, fish, lamb or any meat you enjoy, including beef and other red meats.
Artichokes are very versatile! They can be delicate, but they can also hold their own with strong or bold flavors.
This veggie treat also makes a great and easy appetizer. Serve with toothpicks.
Or, serve in or on salads, antipasto platters or pasta dishes.
Roasted Artichoke Hearts (easy, 3 ingredients)
Equipment
Ingredients
Instructions
- Preheat oven to 400℉.
- Pour 1 Tablespoon olive oil onto small cookie sheet. (I like these for anything non-acidic, because they conduct heat well.)
- Add 1 bag frozen artichoke hearts (12 ounces). Sprinkle sea salt over. Use two spoons to toss. The olive oil does not need to completely coat the artichoke hearts. Spread the hearts out in a single layer.
- Bake in preheated oven 20 minutes.
- Remove from oven. Use same two spoons to flip over all hearts. Also move any skinny individual leaves that are getting dark into the center of the pan, or remove them if they're already getting burned (they're still really good and crispy and don't taste burned; save them).
- Bake 15 additional minutes. (If some are blackened more in parts than you see in my photos, this happens to me sometimes, too, and I find they still taste amazingly, and they do not taste burned.)Serve.
Nutrition
You can Pin Roasted Artichoke Hearts here:
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Josie P. says
Hi Megan. I am wondering about your recommendation for the aluminum baking sheets. I read a lot about how bad it is to cook with aluminum pans. Maybe I have misunderstood those articles. One thing that I do trust is your advice because I believe that you would never suggest anything that could be detrimental to our health and well being. Thanks Megan.
Megan says
Hi Josie, thanks, and I know it can be confusing. I can only say what I’ve read and practiced and that is: Aluminum will not come off in our food unless we use acidic ingredients, so artichoke hearts with citric acid would be out, no tomatoes, no lemon. But most veggies, roasted with a little good quality oil are fine. I do have the labs to show no aluminum in me, so that’s an added reassurance. Aluminum pans are what bakeries use because they are the best conductors of heat, and fine with any non-acidic ingredients, as is the case with most breads and pastries. If anyone is still nervous, then certainly, feel free to try another material that feels safer. I understand. But I have been using these pans for many many years, and I do feel safe using them under the parameters described here. I hope that helps. 🙂
Dorothy says
These would be a tasty side dish and if I can find frozen artichokes, I hope to try it! I use avocado oil almost exclusively in place of olive oil. I’m rather hazy about the reason for the need to use refined olive oil or avocado oil and most brands of olive oil don’t have a manufacture date, so that you’d know whether it’s over two years old. I use mostly cold pressed, because that’s what I can find easily at a good price.
Megan says
Hi Dorothy, I hope you can find the artichoke hearts. Avocado oil is great. Refined is to reduce vitamin A for those trying to detox. It’s not necessary for all.
Dorothy says
Thanks Megan. I hope so too!