Simple Mediterranean Roasted Artichokes

Ready in under 40 minutes, these roasted artichokes are loaded with all your favorite Mediterranean flavors – briny feta cheese, tangy sun-dried tomatoes, and salty capers. All the elements complement each other beautifully for the perfect party bite that your guests will love!

 

You Will Love This

• These roasted artichoke hearts are a super easy appetizer or side dish! The ingredients are simple and straightforward but the dish itself is loaded with flavor! It’s an unexpected, crowd-pleasing appetizer that your friends and family will love!
• If you loved this roasted artichoke recipe, be sure to check out my Easy Spinach Artichoke Dip, my Creamy Baked Crab Dip, or my Easy Holiday Grazing Board!

Ingredients and Substitutions

• Canned Whole Artichoke Hearts – Tender canned artichoke hearts work best for this recipe. Try to find whole artichoke hearts and use a sharp knife to carefully slice them in half yourself. Quartered artichokes are a bit too small for this appetizer, so opt for halved artichokes or cut the whole artichokes in half yourself. You can also use oil-packed artichoke hearts if you’d like. Skip fresh artichokes for this recipe – no need to mess around with chopping off the stem, prepping the pokey tough outer leaves, or removing the fuzzy choke from the center of each artichoke.
• Dried Oregano – Dried oregano is my go-to for roasted veggies, but feel free to add your favorite herbs and switch it up. Dried rosemary, rubbed sage, or dried basil would also be great options for this recipe. Italian seasoning is another simple option!
• Paprika – Paprika adds a bit of smoky flavor to give the artichoke hearts a bit of a warm earthiness. You can skip it if you don’t have it on hand.
• Feta Cheese – The crumbled feta in this recipe pairs well with the brininess from the artichoke hearts and balances out the sweetness from the sun-dried tomatoes. I prefer to get a block of feta and crumble myself as I find that it has more moisture and flavor than pre-crumbled feta.
• Sun-Dried Tomatoes – I prefer to use sun-dried tomatoes that are oil packed with herbs for this recipe. They have the most flavor and I love the texture. Dried sun-dried tomatoes are not ideal for this recipe.
• Parmesan Cheese – Buy a block of Parmesan and shred it yourself for the best flavor. Pre-shredded will work in a pinch, but when you shred it yourself it melts much better and has a nuttier flavor.
• Fresh Parsley – I use fresh parsley as a garnish, but don’t worry if you don’t have any on hand, the roasted artichoke hearts will still be delicious without!
• Capers – Capers add a briny flavor and really round out this roasted artichoke dish. You could use sliced olives in their place, but if you can find capers I’d definitely recommend using them. If you haven’t tried capers before this is the perfect recipe for your first foray!
• Creamy Feta Dip – My Creamy Whipped Feta Dip recipe is the perfect accompaniment to these roasted artichoke hearts. It just continues the Mediterranean flavor wave and nothing compliments warm roasted artichoke hearts better than cool, creamy feta.

Instructions

Drizzle artichoke hearts with olive oil and toss coat.

Sprinkle with half the oregano and paprika along with a couple pinches of Kosher salt and fresh cracked black pepper.

Flip and sprinkle with remaining oregano and paprika along with a couple pinches of Kosher salt and fresh cracked pepper.

Roast for 15 minutes. Flip artichoke hearts over so they’re cut side up and roast for another 10 minutes. Then broil for 1-2 minutes.

Sprinkle artichoke hearts with feta cheese, sun-dried tomatoes, and Parmesan cheese.

Broil for a minute or so.

Garnish with red pepper flakes, parsley, and capers and serve with Creamy Feta Dipping Sauce.

Tips

• Don’t skip the Creamy Feta Dip! It’s salty, herby, and definitely worth the few extra minutes of work. it compliments the roasted artichoke hearts perfectly – I promise it will be worth every minute it takes to make it!
• These roasted artichoke hearts can be served warm, straight from the oven or at room temperature! So if you’re serving them at a party, feel free to transfer them to the serving platter after they’re baked and then let your guests gobble them up all night until they’re gone. A warm roasted artichoke heart is delicious, but I love them at room temp too!
• Save yourself some clean up and line your baking sheet or baking dish with parchment paper or tin foil.
• If you love acidic flavor, try squeezing fresh lemon juice over the roasted artichokes after they’ve baked, or adding a bit of lemon zest to the artichokes along with the seasoning before roasting them.
• In other roasted artichoke recipes where you’re using fresh artichokes, they’re typically served with melted butter, garlic butter, or garlic aioli. If you’re missing that garlic flavor, try adding garlic powder or minced garlic to the artichokes before roasting.

FAQ

• What are artichoke hearts? Artichoke hearts are the meaty core of the artichoke vegetable. For this recipe we use canned artichoke hearts which makes it super easy to throw together in no time! You get all the flavor of delicious artichoke hearts with minimal prep work.
• Are roasted artichoke hearts good for you? I prefer not to refer to foods as healthy or unhealthy, but artichokes are rich in a lot of vitamins, including vitamin K and vitamin C, as well as magnesium and antioxidants! Canned artichoke hearts are very close to their natural state which means you can feel good about feeding them to your family!

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: You can prep all of the ingredients for this recipe ahead of time – especially since you’re using canned artichoke hearts. You can assemble these artichoke hearts up to 3 days in advance, then refrigerate until you’re ready to bake!
• Storage: Store leftover roasted artichoke hearts in an airtight container in the fridge for up to 3 days. 
• Freezing: I do not recommend freezing this recipe They taste best when made fresh!
• Reheating: To reheat, place on a baking tray and warm in the oven at a low temp – 350 degrees or so – until everything is warmed through.

More Easy Appetizer Recipes

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