Roasted Artichoke Hearts (easy, 3 ingredients)

a delicious looking plate of roasted artichoke hearts

Roasted Artichoke Hearts (easy, 3 ingredients)

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!

Course Appetizer, Salad, Side Dish

Cuisine American, Italian, Mediterranean, middle eastern

Keyword aip, artichoke, artichoke hearts, gluten-free, keto, paleo, roasted, whole30

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 62kcal

Author Megan

Cost $3.50

Equipment

small baking sheet

Ingredients

1 bag/12 ounces frozen artichoke hearts -- I recommend Trader Joe's because they have only one ingredient! :) No citric acid. (Keep them frozen; do not defrost before baking.)
1 Tablespoon olive oil
1/2 teaspoon sea salt

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