If you think artichokes are dull, oversized, thorny flowers that are hard to cook, get ready!
In this post, I’ll show you how to transform these intimidating plants into something absolutely yummy – crispy roasted artichokes.
Trust me, once you try these, you’ll rethink your whole view on artichokes, even if you’re a self-professed veggie hater.
Being an underappreciated veggie, artichokes are packed with an impressive amount of fiber, vitamin C and K, and a ton of other essential nutrients.
Plus, they’re low in fat and pretty tasty!
So, if you’re not on the artichoke bandwagon yet, it’s high time you jump in!
Before you start to panic about how complex it might be to cook one of these exotic veggies, let me reassure you its not complex.
Why Roast Artichokes?
Boiling? Steaming? Yawn… we’ve heard it all before.
But roasting! Ah, now that’s another level of deliciousness Why?
Simple! Roasting caramelizes the sugars in the artichokes, increasing the sweet flavours and creating a crispy texture that you can’t get enough of.
Don’t believe me? Try it for yourself and tell me if I’m wrong. 😌
The Ultimate Crispy Roasted Artichokes Recipe
Alright, enough chit-chat. Let’s roll up our sleeves and get down to the main event. Here’s my fool-proof, taste-bud-approved recipe for crispy roasted artichokes.
Instructions:
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Ingredients
1 14-oz. can artichoke hearts, rinsed and drained
1-1/2 T. olive oil
1/2 t. dried thyme
1/4 t. smoked paprika
1/4 c. panko breadcrumbs
1/4 c. parmesan cheese, finely shredded
1/2 c. fresh parsley, chopped
Lemon wedges, for serving
Sea salt and black pepper, to taste
Directions
- Preheat the oven to 400° F. While it’s heating up, prepare your artichokes by chopping off the top third and snipping the thorny ends off the leaves.
- Place the artichoke hearts in a medium casserole dish and toss with the olive oil, dried thyme, and paprika. Season to taste with salt and pepper.
- Place in the oven to bake for 10 minutes.
- Remove the artichokes from the oven and sprinkle the breadcrumbs and parmesan cheese on top. Return to the oven until the artichokes are crisp and the breadcrumb topping is golden-brown, another 15-20 minutes.
Remove the artichokes from the oven and top with fresh parsley. Serve with lemon wedges and a dipping sauce of choice
Recipe Tips
- Pick the Perfect Artichokes: Choose ones that are heavy for their size and have tightly packed leaves.
- Roasting Artichokes Equals Flavor: Roasting draws out the nutty, slightly sweet flavor of the artichokes, transforming them into a truly lip-smacking dish.
Crispy Roasted Artichokes
Prep time: 10 minutes Cook time: 30 minutes Serves: 4
- 1 14- oz. can artichoke hearts (rinsed and drained)
- 1-1/2 T. olive oil
- 1/2 t. dried thyme
- 1/4 t. smoked paprika
- 1/4 c. panko breadcrumbs
- 1/4 c. parmesan cheese (finely shredded)
- 1/2 c. fresh parsley (chopped)
- Lemon wedges (for serving)
- Sea salt and black pepper (to taste)
- Preheat the oven to 400° F.
- Place the artichoke hearts in a medium casserole dish and toss with the olive oil, dried thyme, and paprika. Season to taste with salt and pepper.
- Place in the oven to bake for 10 minutes.
- Remove the artichokes from the oven and sprinkle the breadcrumbs and parmesan cheese on top. Return to the oven until the artichokes are crisp and the breadcrumb topping is golden-brown, another 15-20 minutes.
- Remove the artichokes from the oven and top with fresh parsley. Serve with lemon wedges and a dipping sauce of choice. Enjoy!
*Nutrition information is only a rough estimate.
