Baked Artichoke Hearts
I absolutely love baked artichoke hearts. Not only are they easy to make into a clean, vegan recipe, but they’re also full of nutty and earthy flavors, with a hearty texture that I can’t get enough of.
Simply because of their color, I consider them a part of my green diet. However, I do not enjoy working with fresh artichokes – all the peeling, cleaning and steaming.
I have used them a few times, but I eventually decided to leave the prep to someone else and just enjoy them at a nice restaurant when they’re in season.
Instead, I came up with this simple and flavorful baked artichoke hearts recipe where I use a can of artichoke hearts and roast them while getting the rest of dinner together. It makes a great side dish or after-school snack for my kids!
Why You’ll Love This Baked Artichoke Hearts Recipe
- It has just 5 ingredients — garlic, olive oil, lemon juice, salt, and pepper — and only takes 5 minutes of prep.
- It’s completely vegan, gluten-free, and dairy-free — no breadcrumbs, no cheese!
- The garlic roasts alongside the artichoke hearts and becomes soft and almost sweet.
- The recipe works as a side dish, a snack, or tossed into pasta or grain bowls.
Key Ingredients
This is a canned artichoke hearts recipe. Canned artichokes are much easier to work with than fresh artichoke hearts, firstly for convenience and secondly because they tend to hold their shape and structure better without getting too mushy.
If you want to use frozen artichokes instead of making baked canned artichoke hearts, just make sure to thaw them and pat them dry before you begin roasting.
The main ingredients in my recipe are:
- Canned artichokes: The best canned artichokes are water-packed, not marinated in oil or brine. Drain and rinse them thoroughly, as residual brine will cause bitterness.
- Garlic: I intentionally quarter the cloves so that they can caramelize in the oven without burning the way minced garlic would.
- Lemon juice: Always add this after roasting, not before. Acid applied pre-roast causes discoloration.
- Extra virgin olive oil: This will help the artichokes to crisp up nicely.
- Salt and pepper to season.
Tips for Best Results
- Don’t rush the roast: I intentionally roast the baked artichoke hearts at 375°F for one hour. Lower and slower allows the artichoke hearts to caramelize without drying out.
- Rinse the brine thoroughly: The single most common cause of bitterness in canned baked artichoke recipes is the brine. It’s better to use water-packed artichoke hearts, but if you use brine-packed artichokes, you’ll need to rinse them thoroughly before you get to work.
- Add the lemon juice last: When lemon juice is applied before roasting, not only does it causes discoloration, but it also gives the recipe a sour note instead of the bright flavor we want.
- Toss the artichoke hearts halfway through: Doing this will help them to cook fully and evenly.
Storage & Reheating
My roasted artichoke hearts recipe is not recommended for freezing, because the artichoke hearts tend to turn mushy when you attempt to reheat them from frozen.
That’s why I recommend storing them in an airtight container in the fridge. They’ll last for up to 3–4 days.
When it’s time to reheat them, set the oven temperature to 375°F and let them re-crisp for around 10–12 minutes.
Serving Suggestions
My crispy artichoke hearts recipe is an extremely versatile side dish. You could:
- Keep it simple and serve it alongside pasta, baked polenta or a rice dish such as my peas pulao recipe with green peas, basmati rice and aromatic spices.
- Toss the baked artichoke hearts directly into pasta with olive oil and garlic.
- Chop it up and add it to a grain bowl for an easy weekday lunch.
- Serve it as an appetizer with hummus.
You can also make it alongside other roasted vegetable dishes. My oven-baked cabbage roasts for the same amount of time, 45 minutes, so they can go into the oven together.
For a quicker alternative to my recipe with artichoke hearts, you might want to try my roasted broccoli recipe, which is ready in 25 minutes.
FAQs
I have tried this recipe with frozen artichoke hearts but I prefer to use the canned ones. Frozen artichoke hearts turn out mushy. Canned artichokes hold their shape better and they’re also more convenient because you don’t need to remove the choke.
You don’t need to remove the choke from canned artichoke hearts. Canned hearts are already pre-prepared, so they can be added to the recipe directly.
You can bake artichoke hearts at either 350°F or 375°F. I like to roast them at 375°F for one hour. Many recipes call for a higher temperature and shorter bake time, but I prefer to bake them at a lower temperature for longer because it helps the artichoke hearts to caramelize without causing them to get dried out.
Baked artichoke hearts are healthy, as they’re low in calories and high in fiber.
Baked artichoke hearts work best as a side dish with pasta or rice. You could toss them into pasta with olive oil and garlic or add them to a rice recipe like peas pulao.
Baked Artichoke Hearts
Ingredients
- 4 cans artichoke hearts, (14-ounce cans)
- 6 garlic cloves, (quartered)
- 3 teaspoons extra virgin olive oil
- Salt & pepper
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375 degrees F.
- Drain artichokes in a colander and rinse to remove the brine.
- Mix gently with garlic and olive oil in a bowl.
- Pour the artichoke mixture onto a lined baking tray and roast for about 1 hour, tossing if desired.
- Sprinkle with salt and pepper and add lemon juice.
Bon appétit!
Nutrition
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
