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Recipe

Garlicky Roasted Artichoke Hearts

Scott Phillips

Servings: 4

Panko adds crunch to this Italian-inspired side; it pairs well with a seared flaky fish like cod. The artichokes also add flavor and texture to Pasta with Roasted Artichokes, Sun-Dried Tomatoes, and Olives.

Ingredients

  • 12 oz. thawed frozen artichoke hearts, drained and patted dry
  • 4 Tbs. extra-virgin olive oil
  • Kosher salt
  • 1 tsp. minced garlic
  • 1/4 cup panko
  • 1/2 tsp. crushed red pepper flakes; more to taste
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • Lemon wedges, for serving (optional)

Nutritional Information

      Calories (kcal) : 180
      Fat Calories (kcal): 130
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 220
      Carbohydrates (g): 11
      Fiber (g): 6
      Sugar (g): 1
      Protein (g): 2

Preparation

  • Position a rack in the center of the oven and heat to 425°F.
  • On a rimmed baking sheet, toss the artichokes with 2 Tbs. oil and 1/2 tsp. salt, spread in a single layer, and roast until the artichokes are golden on the bottom, about 20 minutes. Flip and roast until golden brown in places, 5 to 7 minutes.
  • In an 8-inch nonstick skillet, heat 1 Tbs. oil on medium-low heat. Add the garlic and stir with a wooden spoon until fragrant, about 30 seconds. Add the panko and a pinch of salt, and stir until the oil is absorbed and the panko turns golden brown, 2 to 3 minutes.
  • In a large bowl, toss the artichokes with the panko, pepper flakes, and remaining 1 Tbs. oil. Serve sprinkled with the parsley and lemon wedges on the side, if you like.

Reviews

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Reviews

  • Gail Giannotti | 06/06/2017

    Has anyone tried serving the artichokes at room temperature? We really enjoyed this dish!

  • BarbaraJoScott | 01/19/2017

    I would give this recipe a five star rating for brussel sprouts. That's what I had in the fridge. You need to cook them longer and on slightly lower heat, but the flavors are awesome. Love the panko and squeeze garlic idea. So easy! Goes well over roasted green beans and roasted root veggies as well! Plus, you can get GF Panko now... Thanks, FC! I remain a loyal reader.

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