Roasted artichoke hearts are an easy appetizer made with canned artichoke hearts, extra virgin olive oil, salt and pepper. It doesn’t get much easier than that! Just 20 minutes in the oven and their edges crisp up and turn golden brown. If you’re feeling fancy, drizzle them with feta dressing

Overhead shot of golden brown roasted artichoke hearts drizzled with creamy feta dressing on a blue plate with three cocktails on the side and a white marble background.
Photo Credits: Andrea Gralow

Roasted artichoke hearts are an elegant and crowd-pleasing appetizer, but party-worthy finger food doesn’t have to be fussy! 

I love the flavor and presentation of my Mediterranean Roasted Artichokes and Stuffed Artichokes, but I don’t always have an hour to get it on the table. When I still want something beautiful but I’m short on time, I opt for canned artichoke hearts. Yes, canned! 

For this recipe, I pop open canned artichoke hearts, drizzle them with extra virgin olive oil and sprinkle with salt and pepper. A little time in the oven is all it takes to transform this pantry staple into an utterly delicious roasted artichoke hearts appetizer. I’m telling you, simple never tasted so good! If you’re having a party, serve them with Mediterranean mezze, like Homemade Hummus and Stuffed Grape Leaves.

Why use canned for roasted artichoke hearts, veggie pizza, or even artichoke chicken? They boast the same richness as fresh artichokes, with a slight tang that pairs especially well with salty feta cheese. Plus, they’re economical and available year-round. 

This artichoke hearts recipe is easy to adapt to your taste and mood. Keep it simple with EVOO, salt and pepper or sprinkle with Parmesan cheese. If you want to take it up a few notches, add a drizzle of my Creamy Feta Dressing. Just throw Greek yogurt, feta, lemon, garlic, and EVOO in a blender. Make the dressing while the oven preheats!

Table of Contents
  1. What You’ll Need for Roasted Artichoke Hearts
  2. How to Roast Canned Artichoke Hearts
  3. What to Serve with Roasted Artichokes 
  4. More Easy Appetizer Recipes
  5. Roasted Artichoke Hearts Recipe
Ingredients for roasted artichoke hearts, including canned artichokes, salt, pepper, oil, feta, lemon, and Greek yogurt.

What You’ll Need for Roasted Artichoke Hearts

These roasted artichokes require only pantry ingredients. Keep them stocked and you’re always 30 minutes away from a healthy snack or easy appetizer! 

  • Canned quartered artichoke hearts: Use unseasoned artichoke hearts packed in water.
  • Extra virgin olive oil: A smooth olive oil, like our Italian Nocellara, allows the artichokes’ flavor to shine. 
  • Kosher salt and black pepper: Seasoning brings out the flavor of the artichokes. 
  • Serving options: You can snack on these roasted artichokes as-is. Or, sprinkle on some finely grated Parmesan cheese. Or, I make a Creamy Feta Dressing, especially if it’s an appetizer for company.  Make sure to grab Greek yogurt, feta, lemon, and garlic

How to Roast Canned Artichoke Hearts

Making canned artichoke hearts turn a beautiful, golden brown is easy. In fact, a hot sheet pan will do most of the work for you! To roast artichoke hearts in the oven: 

  • Get ready: Preheat your oven to 425°F. 
  • Make the feta dressing (optional): Make the feta dressing according to this recipe
  • Dry the artichokes: Drain 2 cans of quartered artichoke hearts. Use paper towels to dry them as much as possible. 
  • Season: Spread the artichoke hearts onto a sheet pan. Season with a big pinch each of salt and black pepper. Drizzle with 2 tablespoons of extra virgin olive oil. Toss to coat, then spread them out on the sheet pan so they don’t touch. Canned artichoke hearts that have been spread on a sheet tray and seasoned with salt and pepper.
  • Roast: Roast for 15 minutes, then toss the artichokes and rotate the pan. Roast until crispy and golden brown on both sides, about 10 minutes more.  Artichoke hearts that have been spread on a sheet tray and roasted until brown.
  • Serve: Transfer the roasted artichokes to a serving plate. Top with Parmesan cheese or drizzle with a bit of the feta dressing (if using). Serve hot, with more of the feta dressing in a small bowl on the side for dipping. Side shot of roasted artichoke hearts drizzled with feta dressing and a white bowl of feta dressing on the side.

What to Serve with Roasted Artichokes 

These roasted artichoke hearts are delicious on their own. I often turn to them when I’m searching my pantry for a healthy snack. 

If I’m sharing with friends, I like to dress them up with some Creamy Feta Dressing. I set the artichokes on my kitchen island with other dips, like Hummus and Baba Ganoush. Add some Homemade Pita Chips to the mix and these healthy snacks never last long! 

More Easy Appetizer Recipes

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Roasted Artichoke Hearts

Suzy Karadsheh
Overhead shot of artichoke hearts with a light drizzle of feta and Greek yogurt dressing.
Canned artichoke hearts are seasoned simply with salt and pepper, tossed with olive oil, and roasted until crispy and golden in this elegant and easy appetizer recipe.
Prep – 5 minutes
Cook – 20 minutes
Total – 25 minutes
Cuisine:
Greek
Serves – 4
Course:
Appetizer

Ingredients
  

Instructions
 

  • Preheat the oven and prepare the dressing (if using): Heat the oven to 425°F. If using the feta dressing, make it while the oven preheats.
  • Dry the artichokes: Drain the artichoke hearts well and pat them very dry with paper towels.
  • Season: Spread the artichoke hearts on a sheet pan and season with a big pinch of kosher salt and black pepper. Drizzle with olive oil. Toss to coat, then spread the artichoke hearts out in a single layer on the sheet pan.
  • Roast: Roast for 15 minutes, then toss the artichokes and rotate the pan. Roast until crispy and golden brown on both sides, about 10 minutes more.
  • Serve: Transfer the roasted artichokes to a serving plate and drizzle with a bit of the feta dressing or sprinkle with Parmesan cheese (if using). Serve hot, with more feta dressing on the side for dipping.

Video

Notes

  • Get the artichokes as dry as you can. Generally speaking, patting them dry helps them crisp to a golden brown.
  • Make sure the artichokes are on the sheet pan without touching. If they’re too close, the steam from their neighbors will prevent them from getting crispy.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition

Calories: 85.5kcalCarbohydrates: 1.1gProtein: 0.2gFat: 8.9gSaturated Fat: 1.2gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 5.1gSodium: 81.8mgPotassium: 0.1mgFiber: 0.4gSugar: 0.2gVitamin A: 215IUVitamin C: 4.5mgCalcium: 4.4mgIron: 0.2mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Sarah Canfield says:

    Could these be made the day before an event?

    1. TMD Team says:

      Hi, Sarah. We've never tried to make these ahead before, but I think it would work. You have two options here: assemble it before and then bake it just before serving, or assemble and bake and then reheat before serving.

  2. Teresa says:

    I love all your recipes however this was way too salty for my taste. Maybe I should have rinsed the artichokes first?

    1. TMD Team says:

      Hi, Teresa. Did you use canned artichokes in water, or marinated artichokes?

  3. Patricia Bluman says:

    Easy and delicious recipe! I used them in a dinner salad instead of plain canned artichokes and the roasted ones really elevated the flavor. I used Trader Joe’s canned artichokes, sliced them length-wise, and used basil olive oil from Temecula Olive Oil Company. Other flavors of olive oil would be fun to try as well. I can think of many uses for these and will be making them again!

  4. elaine says:

    2 stars
    Too Salty

  5. anne says:

    1 star
    Respectfully, this recipe does not live up to the hype of the video, blog and comments. My previous critical comment was not posted. I hope this one will be.

    1. TMD Team says:

      Thanks for the feedback, Anne. Would love to know more details, as we're always reviewing our recipes and and try to improve them based on specific issues from readers.

  6. Ruth Anne says:

    5 stars
    Outstanding recipe! Used a jar of baby artichoke hearts since they tend to not have tough leaves on the outside. The Creamy Feta Dressing was a wonderful compliment to these. We will definitely be making this again and again!! Thank you Suzy!

  7. Katie says:

    5 stars
    Another winner. I really enjoyed this. I halved the recipe and made a quick dinner out of it by sprinkling parmesan on top before roasting, and dipping into the creamy feta dressing. The dip was a wonderful accompaniment.

    1. Katie says:

      Oh, and I oiled the pan, cooked only about 12 minutes at 425, then broiled for 4 more minutes so I didn't have to turn them. They were crunchy on the outside while still moist inside.

  8. Bev Hemopo says:

    100.thanx.

  9. Georgette says:

    3 stars
    I love how easy this is but it didn’t quite knock my socks off. The artichokes were a little chewy once roasted and the really crispy ones were hard to eat. Not sure how to fix that.

    1. Ruth Anne says:

      Try using baby artichoke hearts (I used Reece’s brand). They are not woody like the regular hearts tend to be. Hope this helps.

  10. Jana says:

    Could frozen artichokes be used if they were thawed then patted dry?

    1. TMD Team says:

      Hi, Jana. That should work, as long as they are fully thawed and dried.

  11. Den M. says:

    Suzy, I have several brands of water packed artichoke hearts, none look like those pictured. I like the longish stem and nicely sized hearts you are using. What brand are they?

    1. TMD Team says:

      Hi, Den. These were the 365 brand artichoke hearts from Whole Foods.