Appetizers / Snacks
Oven-Roasted Artichoke Hearts with Parmesan Recipe
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Colander or Mesh Strainer
- Large Baking Sheet
- Large Mixing Bowl
- Parchment Paper
- 2 (14 oz.) cans of artichokes hearts, packed in water quartered and drained
- 1 cup freshly grated parmesan cheese
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 1 cup marinara sauce
- Generous pinch of red pepper flakes
- 2 tablespoons freshly chopped parsley
- Cooking spray to prevent sticking
Preheat your oven to 425 degrees.
Line baking sheet
Line a baking sheet with parchment paper.
Place drained artichokes on a plate lined with paper towels in a single layer.
Press paper towels
Gently press down with more paper towels to get rid of any residual moisture.
Once dry place on cutting board and cut into quarters.
Place artichokes in a large mixing bowl.
Add oil, salt and pepper, and parmesan cheese
Add olive oil, salt and pepper, and parmesan cheese. Toss to coat.
Place artichokes on baking sheet
Place the artichokes on the baking sheet leaving some room between them so they don’t steam.
Roast for 20-30 minutes or until the bottoms are dark and crispy.
Combine marinara sauce
While artichokes are roasting, combine marinara sauce with chili flakes, warm in the microwave for 1-2 minutes, and place in a serving bowl.
Once roasted, place the artichokes on a serving tray and top with some extra cheese if desired.
Garnish with freshly chopped parsley.
Serve with warm marinara mixture.