Want to learn how to make perfectly roasted artichoke hearts? Take a look at this recipe! Here is my fresh and delicious take on a classic veggie dish made with lemon and parmesan.
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Crispy Parmesan Roasted Artichoke Hearts
I love creating recipes that take side dishes away from the same old steamed veggies and crunchy salads routine. I love those too, but sometimes, you just want something different.
That’s where this recipe comes in!
I already love artichokes in my spinach and artichoke dip. This recipe is completely different. When you roast them in the oven, the artichokes have an earthy taste.
Add some lemon, spices, and parmesan cheese, and you have a savory side dish that goes with any meal.
Perhaps the best thing about this recipe is that it takes a max of 40 minutes to make – from start to finish! I love quick and easy recipes, and this is definitely fast.
Ingredients For Oven Roasted Artichoke Hearts
First, I want to share some more information about the ingredients, including any substitutions you can make.
- The main ingredients are artichoke hearts. Use two cans and make sure you drain them really well.
- You also need some oil. I like using olive oil, but you can also use avocado oil or even coconut oil.
- Then, you need to use fresh lemon. Nothing replaces the flavor that fresh lemon slices give this recipe.
- I recommend using springs of fresh herbs in it too. The dried herbs just can’t compete with the aroma and taste of the fresh herbs as they roast in the oven! I used thyme and rosemary.
- Of course, you should use fresh garlic. I love using fresh garlic in lots of my recipes.
- Don’t forget grated parmesan cheese! Save time and just buy the bagged shredded cheese.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
Roasting Quick Tips
- Make sure you coat the artichoke hearts completely in the oil. This is what will make them crispy.
- Sprinkle salt and pepper all over the artichoke hearts. I didn’t measure this- just eyeball it and add enough to cover them.
- Lay the artichoke hearts in between the lemon and the herbs. I like to put the lemon on the bottom and the herbs on top because it infuses them with the flavor better this way.
- Don’t forget to stir the artichoke hearts halfway through the cooking time. If you don’t, they won’t roast evenly and one side will potentially burn.
How To Make Roasted Artichoke Hearts
This is such a simple recipe. If you want the detailed instructions, scroll down to the printable recipe card. I wanted to share an overview of it first so you know what to expect.
Before you do anything, preheat your oven to 425°F. While that’s heating up, you can prepare the artichoke hearts.
Drizzle them completely with your oil. Then, add the salt, pepper, and minced garlic.
Slice your lemons and put them on the bottom of the baking sheet. Then, place the artichoke hearts on top of the lemon slices. Drape the fresh sprigs of herbs in between the artichokes so they are laying on top of them.
Bake them, and turn them once about halfway through the cooking time.
Sprinkle them with the parmesan cheese right before you serve them!
What To Serve With Artichokes
This is a very light dish, so serve it with a light meal. This will taste perfect with a salmon loaf and dill sauce. If you are in the mood for a soup, then these hearts can be served with a salmon chowder.
The lemon in this recipe matches this keto lemon chicken recipe, so serve them together as well!
Frequently Asked Questions About Roasted Artichoke Hearts
Before we get to the recipe, here are some questions people ask about artichokes. Check them out because you might have some of the same questions.
Are artichoke hearts healthy for you?
Yes, artichoke hearts are really good for you!
They are an excellent source of fiber, vitamin K, folate, and really high in vitamin C, too. Just like bananas, artichoke hearts are a fantastic source of potassium.
Can you eat artichoke hearts right out of the can?
Yes, it is safe to eat them right out of the jar. However, it probably won’t taste nearly as delicious as if you roast them with these herbs and spices.
Can you freeze roasted artichoke hearts?
Yes, this is a freezer-friendly side dish idea. Even though you can freeze them, I don’t suggest it.
Canned artichoke hearts are shelf-stable and they only take about 30 minutes to heat up (which is about how long it would take to reheat them if you freeze them).
Freezing them doesn’t save you much prep time, if any. If you want to freeze them, they will stay fresh in the freezer for about 3-4 months.
How do you store leftovers?
If you have leftovers, keep them in an airtight container in the refrigerator. They will last about a week in the refrigerator.
Using fresh ingredients is always the best way to bring out the flavors of whatever you make. I love roasting things with slices of lemon and springs of fresh herbs.
Even if you have never tried to roast artichoke hearts before, you should try this recipe. It’s so easy that you can’t mess it up! Plus, it has such a gentle flavor that everyone – even people who don’t normally like veggies – will love it!
Other Side Dish Recipes To Try
This is such a quick and effortless recipe. If you enjoy veggie side dishes, then you will love these keto side dish ideas too. These are some of my go-to’s:
- Cabbage Steaks with bacon are a beautiful dish that tastes as good as they look.
- Gluten-Free Green Bean Casserole recipe is tasty in the fall or all year-round.
- Zucchini Au Gratin is a cheesy and comforting side dish for everyone that loves cheese.
- Roasted Radishes have a savory bite to them and are the perfect way to replace roasted potatoes on a low-carb diet.
- Stuffed Portobello Mushrooms with spinach and artichoke is a creamy and filling side dish that can almost replace an entire meal.
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Oven Roasted Artichoke Hearts
Recipe Video (Click on Image to Play)
Ingredients
- 2 cans whole artichoke hearts in water drained (14 oz size cans – 28 ounces total)
- 2 tablespoons olive oil
- 1 medium lemon sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 teaspoons minced garlic
- 2 tablespoons parmesan cheese grated
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Place the drained artichoke hearts in a shallow baking dish, and drizzle with olive oil. Toss them in the oil to coat well.
- Add salt and pepper to taste as well as the minced garlic, tossing them well to coat evenly.
- Place the sliced lemons between the artichoke hearts in the bottom of the baking dish.
- Cover the artichoke hearts with the sprigs of thyme and rosemary.
- Bake for 25-30 minutes, stirring once halfway through.
- Sprinkle with grated parmesan before serving.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Roberta
In my humble opinion, and considering what generally are canned artichokes here where I live, they cannot pair with t he fresh ones, even if I totally agree the latter need more time and effort to give you a perfect result… so I think that the best compromise is to go for frozen hearts (thawed and drained/path-dried) of artichokes: the only downside could be the price, but considering they’re always fresh, already trimmed, ready to be prepared in every kind of recipe you could use artichokes for, from simple steamed side dish, or gratins, or baked, fried also in air-fryes, to casseroles, quickes, frittata or savory pies (with nut flour being low carb of course 😉 ), they definitely worth the money… Just to suggest an improvement in a anyway appealing recipe 🙂
Julie
Hello, what size cans did you use? I have the jarred artichoke hearts from Costco which are quite big.
Thanks so much,
Julie
Lisa MarcAurele
Just updated the recipe card. I used the regular 14 oz size cans.