I love artichokes, or should I say artichoke hearts because I’ve never had anything but the heart. I’m sorry but whole artichokes scare me! The thought of cleaning them, knowing which part to cut away, which part to keep, how to cook them, and serve them makes me cringe. Eat everything and anything I can find that contains artichokes hearts and cook with the canned variety whenever I can.
I use them in pastas, salads, and dips, but they are always one part of a dish and not the star until now! I was reading about canned artichoke hearts online and found this fantastic idea for Roasted Artichoke hearts. I don’t know why I never thought of it before on my own. I realize many people prefer the frozen artichoke hearts and most who said they made this recipe used those instead. I have yet to find a store in my area that carries them, so I am happy to keep the canning companies in business by being a return customer.
These are absolutely delicious and something I will definitely be making again. I know when something scares or intimidates you; the best thing to do is face it head on and conquer it. Maybe someday I will do that with fresh artichokes, but until that day comes I’m okay with finding ways around it too!
- 2 (15oz) cans artichoke hearts in water
- Olive Oil
- Salt and Pepper
- 3 garlic cloves, grated or minced
- 2 TBS butter, melted
- 2 TBS lemon juice
- Preheat oven to 375 degrees.
- Place artichoke hearts in a colander. Rinse very well with water. Drain. Place on a clean kitchen towel and gently pat dry.
- Place in a 2 quart casserole dish. Drizzle liberally with olive oil. Season with salt and pepper.
- Add garlic and toss to coat.
- Roast in oven uncovered for 1 hour, stirring a few times.
- When slightly brown, combine lemon juice and butter. Pour over hot artichokes and mix well.