Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review

Reviews (2 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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial