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.
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 crispy parmesan roasted artichoke hearts 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 an easy 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.
First, I want to share some more information about the ingredients for these roasted artichoke hearts, including any substitutions you can make.
- The main ingredients are artichoke hearts. Use two cans and make sure you drain them really well. You can use fresh artichokes, but they will take longer to roast. Frozen artichoke hearts will work too.
- 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 cloves. 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.
- Make sure you coat the artichoke hearts completely in the olive 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.
Roasted artichoke hearts 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 olive 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!
️ Serving suggestions
This is a very light dish, so serve it with a light meal. Roasted artichokes go 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! You can even add a lemon wedge to each serving.
Next time, I may try them as an appetizer with a dipping sauce like my ranch dressing.
Before we get to the roasted artichoke recipe, here are some questions people ask about roasted 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 artichokes?
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, the roasted artichokes 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. Roasted artichokes 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!
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.
Oven Roasted Artichoke Hearts
- 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
- 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.
Array ( [calories] => 155 [carbohydrates] => 11 [protein] => 5 [fat] => 10 [saturated_fat] => 2 [cholesterol] => 7 [sodium] => 847 [potassium] => 56 [fiber] => 4 [sugar] => 2 [vitamin_a] => 88 [vitamin_c] => 16 [calcium] => 93 [iron] => 1 )
Notes 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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