Description
These crispy baked artichoke hearts are a quick and flavorful appetizer or side dish made with marinated artichokes, parmesan cheese, and fresh lemon. Roasted until golden and slightly caramelized, they deliver a savory and satisfying bite with minimal effort.
Ingredients
- 2 jars (12 ounces each) olive oil-marinated artichoke heart quarters, drained well
- 1/4 cup freshly shredded parmesan cheese
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
- 1 fresh lemon, cut into wedges
- Parchment paper for baking
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Drain the marinated artichoke hearts thoroughly and let them sit for 10–15 minutes to remove excess moisture.
- Spread the artichoke hearts in a single layer on the prepared baking sheet.
- Sprinkle parmesan cheese evenly over the artichokes. Add sea salt and black pepper.
- Bake for 20–25 minutes until the edges are golden brown and crispy.
- Remove from the oven and sprinkle with red pepper flakes and fresh parsley.
- Serve immediately with lemon wedges on the side.
Notes
- Drain the artichokes thoroughly to achieve crispier edges.
- Freshly grated parmesan melts and crisps better than pre-shredded cheese.
- Serve immediately for the best texture.
- Reheat in the oven or air fryer to maintain crispiness.
- This recipe is naturally gluten-free.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 8mg
