Best 5 Roasted Artichoke Hearts Recipes

ROASTED FENNEL AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
• Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

PLAIN ROASTED ARTICHOKE HEARTS

Steps:

• Preheat oven to 375°F.
• Drain artichokes in colander and rinse a bit to remove brine.
• Mix gently with garlic and olive oil in a bowl.
• Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
• Sprinkle with salt and pepper, and add lemon juice and butter (if using).

ROASTED ARTICHOKE HEARTS AND SQUASH WITH THYME

Steps:

• Preheat oven to 450 degrees with racks in upper and lower third. Gently toss together all ingredients in a large bowl.
• Spread vegetables in a single layer on 2 rimmed baking sheets. Roast, switching baking sheets halfway through cooking, until vegetables are tender and golden brown on the bottom, about 45 minutes. Transfer vegetables to a platter, and serve immediately.

ROASTED ARTICHOKE HEARTS AND FENNEL WITH TOMATOES AND BLACK OLIVES

Steps:

• Preheat oven 425. Remove top 1/3 of each artichoke. Rub with lemon to prevent any discoloration. Remove outer tough leaves, and the fuzzy inside choke with a pairing knife. Peel and slice off stem, and set aside. Place artichoke on top of piece of heavy duty foil, large enough to hold 2 artichokes along with their stems sealed tightly as a packet. Pull open each artichoke and insert ½ tablespoon of butter and sprinkle with ½ the minced garlic, salt, and pepper. Then, drizzle with lemon, olive oil. Tightly enclose 2 artichokes to each foil packets, so that there are three packets all together. Double wrap them so that there is no leakage in the oven. Put each packet on the top oven self and allow it to roast for 30 minutes. Toss the fennel in a bowl with salt and pepper. Lay them onto a rimmed sheet pan and roast on the middle shelf for 20 minutes. Do the same with the cherry tomatoes and place in a pie dish on the middle shelf next to the fennel for 20 minutes. Bring a pot of salted pasta water to a boil. When the artichokes come out of the oven, open the packets allowing them to cool faster. When cool enough to handle, remove the leaves and stems and set them aside for another use. Cut up the hearts into 1 inch pieces and place them inside any remaining juice from the foil packets. Bring a 12" sauté pan to medium heat and add 2-3 tablespoons of the oil. Add the minced garlic and when it begins to color, add the wine. Allow the wine to reduce slightly before adding the stock. Add the stock, both tomatoes, olives, fennel, and artichokes with any remaining juice. Adjust for salt and pepper. Squeeze in any remaining lemon juice. Allow the sauce to simmer on medium low for 15 minutes. 10 minutes before serving, add the pasta to the water and cook until al dente. Save about a ½ cup of pasta water just in case. Drain the pasta and toss with the sauce. Add parsley. Add some of the pasta water if needed. Serve it with freshly grated cheese.

KUMQUAT'S ROASTED ARTICHOKE HEARTS

Steps:

• Preheat oven to 375°F.
• Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
• Mix gently with olive oil and garlic slices.
• Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
• To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
• Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
• Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
• When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
• Bake for 15 minutes or so until warm and cheese has melted.