Roasted artichoke hearts are an elegant and crowd-pleasing appetizer, but party-worthy finger food doesn’t have to be fussy! I love the flavor and presentation of my Mediterranean Roasted Artichokes and Stuffed Artichokes, but I don’t always have an hour to get it on the table. When I still want something beautiful but I’m short on time, I opt for canned artichoke hearts. Yes, canned! For this recipe, I pop open canned artichoke hearts, drizzle them with extra virgin olive oil and sprinkle with salt and pepper. A little time in the oven is all it takes to transform this pantry staple into an utterly delicious roasted artichoke hearts appetizer. I’m telling you, simple never tasted so good! If you’re having a party, serve them with Mediterranean mezze, like Homemade Hummus and Stuffed Grape Leaves. Why use canned for roasted artichoke hearts, veggie pizza, or even artichoke chicken? They boast the same richness as fresh artichokes, with a slight tang that pairs especially well with salty feta cheese. Plus, they’re economical and available year-round. This artichoke hearts recipe is easy to adapt to your taste and mood. Keep it simple with EVOO, salt and pepper or sprinkle with Parmesan cheese. If you want to take it up a few notches, add a drizzle of my Creamy Feta Dressing. Just throw Greek yogurt, feta, lemon, garlic, and EVOO in a blender. Make the dressing while the oven preheats!
What You’ll Need for Roasted Artichoke Hearts
These roasted artichokes require only pantry ingredients. Keep them stocked and you’re always 30 minutes away from a healthy snack or easy appetizer!
Canned quartered artichoke hearts: Use unseasoned artichoke hearts packed in water. Extra virgin olive oil: A smooth olive oil, like our Italian Nocellara, allows the artichokes’ flavor to shine. Kosher salt and black pepper: Seasoning brings out the flavor of the artichokes. Serving options: You can snack on these roasted artichokes as-is. Or, sprinkle on some finely grated Parmesan cheese. Or, I make a Creamy Feta Dressing, especially if it’s an appetizer for company. Make sure to grab Greek yogurt, feta, lemon, and garlic.
How to Roast Canned Artichoke Hearts
Making canned artichoke hearts turn a beautiful, golden brown is easy. In fact, a hot sheet pan will do most of the work for you! To roast artichoke hearts in the oven:
Get ready: Preheat your oven to 425°F. Make the feta dressing (optional): Make the feta dressing according to this recipe. Dry the artichokes: Drain 2 cans of quartered artichoke hearts. Use paper towels to dry them as much as possible. Season: Spread the artichoke hearts onto a sheet pan. Season with a big pinch each of salt and black pepper. Drizzle with 2 tablespoons of extra virgin olive oil. Toss to coat, then spread them out on the sheet pan so they don’t touch. Roast: Roast for 15 minutes, then toss the artichokes and rotate the pan. Roast until crispy and golden brown on both sides, about 10 minutes more. Serve: Transfer the roasted artichokes to a serving plate. Top with Parmesan cheese or drizzle with a bit of the feta dressing (if using). Serve hot, with more of the feta dressing in a small bowl on the side for dipping.
What to Serve with Roasted Artichokes
These roasted artichoke hearts are delicious on their own. I often turn to them when I’m searching my pantry for a healthy snack. If I’m sharing with friends, I like to dress them up with some Creamy Feta Dressing. I set the artichokes on my kitchen island with other dips, like Hummus and Baba Ganoush. Add some Homemade Pita Chips to the mix and these healthy snacks never last long! If you’re looking for more ways to use canned artichokes, try these other favorites: Vegan “Crab” Cakes and Artichoke Dip with Feta.
More Easy Appetizer Recipes
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Easy Hummus Recipe (Authentic and Homemade)
Easy Baba Ganoush Recipe
Fatteh (Spiced Chickpeas with Crispy Pita and Garlicky Yogurt)
Open-Faced Eggplant Parmesan Sandwich
Try our Nocellara Extra Virgin Olive Oil from 100% Sicilian olives.
