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Simple Roasted Artichoke Hearts
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 compliment each other beautifully for the perfect party bite that your guests will love!
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 (13.75 oz.) can whole artichoke hearts, drained
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Kosher salt
- fresh cracked pepper
- 2 oz. feta cheese crumbled
- 1/2 cup diced sun dried tomatoes
- 1/4 grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- 2 tablespoons capers
- red pepper flakes for garnish, optional
- Whipped Feta Dip, for serving
Instructions
- Heat oven to 425 degrees.
- Add artichoke hearts to a baking sheet, cut side up.
- Drizzle with olive oil and gently toss to coat. Sprinkle with half the oregano and paprika, along with a couple pinches of salt and pepper.
- Flip artichoke hearts over and sprinkle with remaining oregano and paprika, along with a couple pinches of salt and pepper.
- Roast artichokes, cut side down, for 15 minutes.
- Flip artichoke hearts over so they’re cut side up again 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 Dip.
Notes
- 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.
