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.
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 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
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.
- 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. 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.
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!
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Roasted Artichoke Hearts
Ingredients
- 2 (14-ounce) cans quartered artichoke hearts, packed in water
- 2 tablespoons extra virgin olive oil
- Kosher salt
- Black pepper
- Grated parmesan cheese (optional)
- Creamy Feta Dressing (optional)
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.
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Could these be made the day before an event?
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.
I love all your recipes however this was way too salty for my taste. Maybe I should have rinsed the artichokes first?
Hi, Teresa. Did you use canned artichokes in water, or marinated artichokes?
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!
Too Salty
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.
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.
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!
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.
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.
100.thanx.
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.
Try using baby artichoke hearts (I used Reece’s brand). They are not woody like the regular hearts tend to be. Hope this helps.
Could frozen artichokes be used if they were thawed then patted dry?
Hi, Jana. That should work, as long as they are fully thawed and dried.
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?
Hi, Den. These were the 365 brand artichoke hearts from Whole Foods.