Roasted Artichoke Hearts Recipe
Make Roasted Artichoke Hearts Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Preparation & Marinade
Roasting & Finish
Method
Preparation & Marinade
- 1
Preheat and drain
Preheat oven to 425°F (220°C). Drain the artichoke hearts well in a colander, then transfer to paper towels and pat dry to remove excess moisture. If pieces are large, halve or quarter them so they are roughly uniform (about 1–1.5 inch pieces).
- 2
Make marinade
In a medium bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, smoked paprika, brown sugar, kosher salt, and black pepper until combined.
- 3
Toss artichokes
Add the drained and dried artichoke hearts to the marinade and gently toss until all pieces are evenly coated. Let them sit at room temperature for 10–15 minutes to absorb flavors (or refrigerate up to 2 hours for more flavor).
Roasting & Finish
- 4
Arrange and roast
Spread the marinated artichoke hearts in a single layer on a rimmed baking sheet lined with parchment paper or a lightly oiled sheet, leaving some space between pieces. Roast in the preheated oven for 18–22 minutes, turning once halfway through, until edges are golden-brown and slightly crisp.
- 5
Optional cheese finish
If using Parmesan, sprinkle the grated Parmesan over the artichokes and return to the oven for 2–3 minutes more, or until the cheese melts and becomes lightly golden.
- 6
Garnish and serve
Remove from oven. Transfer to a serving plate, sprinkle with chopped fresh parsley and red pepper flakes if using. Serve warm with lemon wedges on the side for squeezing over the artichokes.
- 7
Storage
Cool completely, then store leftover roasted artichoke hearts in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 6–8 minutes to restore crispness.