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My recipe for Garlic Roasted Artichoke Hearts (or Alcachofas al Ajillo) is the most stunning artichoke side dish! It's perfectly served as an appetizer, light meal, or as part of a Spanish tapas menu. The ingredients are simple, and the dish comes together in under 20 minutes!
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- Best Roasted Artichoke Hearts
- Artichoke Hearts Recipes FAQs
- Artichoke Hearts Recipe Ingredients
- How to Roast Artichokes
- What is the difference between artichokes and artichoke hearts?
- Can I use canned artichokes for this recipe?
- What is alcachofas al ajillo?
- Mediterranean Artichoke Hearts
- Thai-style Roasted Artichoke Hearts
- What to Serve with Roasted Artichokes
- Best Vegetable Side Dishes
- 📌 Pin it for later!
- Roasted Artichoke Hearts
Best Roasted Artichoke Hearts
When I am making tapas-style dishes as part of a meal, you know I’m happy! Tapas cooking is great for family-style meals where everyone can enjoy a variety of foods, and my recipe for garlic artichokes is a perfect addition. These garlic artichokes are super flavorful and crave-worthy!
Artichoke hearts are considered the prized part of an artichoke, and it's no question why. My roasted artichokes are coated in olive oil and butter, then pan-roasted with zippy garlic, juicy cherry tomatoes, and spicy red pepper. This creates the perfect balance of fresh and savory flavors!
Roasted artichokes are versatile; they're comforting when served warm, and refreshing when served cold, perfect for any weather, any time of the year!
This is definitely a crowd-pleasing recipe and so easy to double or triple for larger gatherings. Want to make it heartier? Throw in some grilled chicken or shrimp, and you’ve got a wholesome meal ready in minutes!
Artichoke Hearts Recipes FAQs
Roasted in a pan, artichoke hearts takes about 10 minutes or so to cook. You know they are ready when they have browned on all sides and softened along with the other ingredients.
The spice level of this recipe depends on the freshness and heat level of the red pepper. If looking for less spice, remove the seeds and ribs from the inside of the pepper or omit it completely.
My recipe for roasted artichokes is a vegetarian side dish, perfect for serving as a light meal or vegetarian appetizer. To make this vegan, simply cut out the butter and use only olive oil!
This is a naturally gluten-free and grain-free recipe, so anyone at the table can enjoy it as a side dish.
With only around 10g of net carbs per serving, roasted artichoke hearts make a good choice for a keto meal plan so long as you only serve them with other carb-light dishes.
Store roasted artichoke hearts for up to 5 days in an airtight sealed container stored in the refrigerator.
Artichoke Hearts Recipe Ingredients
- Canned or jarred artichoke hearts
- Olive oil
- Butter
- Garlic cloves
- Grape tomatoes
- Red chili pepper
- Sea salt
- Black pepper
- Fresh parsley
How to Roast Artichokes
- Drain canned or jarred artichoke hearts by placing them bud-side down in a strainer, or resting on paper towels.
- Halve grape tomatoes and mince garlic cloves.
- Split red chili pepper down the middle, leaving it in one piece. Remove the seeds for less spice. Roughly chop fresh parsley and set both aside.
- Heat butter in a skillet along with half of your olive oil. Once the skillet heats and the butter melts, add artichoke hearts.
- Cook 6-7 minutes until the hearts begin to brown. Stir to brown on all sides. Once browned, add in minced garlic, halved tomatoes, the red chili pepper, and the remainder of your olive oil. Lower to cook over medium heat and stir often.
- Once the tomatoes soften and the garlic browns, turn off the heat. Sprinkle with fine sea salt and freshly ground black pepper. Stir to incorporate.
- Top with parsley and your roasted artichoke hearts are ready to enjoy!
What is the difference between artichokes and artichoke hearts?
Simply put, an artichoke is what refers to the vegetable as a whole, while the artichoke heart is the tender inside of the artichoke, best enjoyed after the vegetable is roasted or steamed.
The outer petals, or "chokes", of an artichoke, are discarded until the core is exposed. This is what is referred to as the "prize" of an artichoke, as it has a slightly sweet yet bitter flavor similar to asparagus or brussels sprouts. Often the hearts are served with a decadent mayonnaise-based dipping sauce.
If you have ever enjoyed spinach artichoke dip, you are eating the artichoke heart, which has likely been roasted and then mixed into the dip.
Can I use canned artichokes for this recipe?
Artichoke hearts come in a variety of packages, including fresh (vacuum-sealed), frozen, jarred, or canned. You can use any kind you prefer. Here are a few simple tips when looking for the perfect artichoke hearts:
- Fresh: These varieties come roasted, grilled, steamed, or even boiled. The hearts are often vacuumed sealed with marinating spices and fresh herbs for a boost of flavor.
- Frozen: Always be sure to thaw frozen artichoke hearts completely before sautéing for this recipe. I like to do this overnight in the fridge then drain on a plate lined with paper towels for at least 1 hour.
- Canned/Jarred: Both canned and jarred artichoke hearts are fantastic in this recipe. Similar to fresh vacuum-sealed artichoke hearts, many of these varieties are sealed with marinating herbs and spices. You may also come across artichoke hearts stored in oil and those stored in water. Either are fine, just be sure to completely drain the artichoke hearts before using in this recipe.
What is alcachofas al ajillo?
Alcachofas al Ajillo translates to artichokes in garlic in Spanish, which is perfect to describe this recipe! This is a perfect tapas recipe to enjoy with friends and family at your next gathering.
The fresh flavors of parsley, garlic, cherry tomatoes, and artichoke halves are enough to brighten up any feast, but to kick it up a notch I like to toss the dish in an olive oil and butter mixture with plenty of heat from a spicy red pepper.
Mediterranean Artichoke Hearts
- Continue to make this recipe according to the directions, include the cherry tomatoes.
- On the step where you add the tomatoes, also add ½ cup of diced red onion.
- Use garlic for this recipe, but cut the amount in half using only 4 cloves.
- Add 1 tablespoon of capers and 3 teaspoons fresh lemon juice.
- Once the artichoke hearts are finished cooking, crumble with feta cheese to taste.
Thai-style Roasted Artichoke Hearts
- Mix together the following ingredients to make the dressing: ¼ cup lime juice, 2 tablespoons olive oil, 1 tablespoon fresh grated ginger, 4 cloves minced garlic, ¼ cup rice vinegar, 2 tablespoons honey, ¼ teaspoon red pepper flakes, and ¼ cup fish sauce.
- Saute the artichoke hearts according to recipe instructions.
- Add ¼ cup thinly sliced carrots, and ¼ cup sliced green onions. Toss these in and cook with the artichoke hearts until slightly softened.
- Add ½ of the dressing into the pan with the artichokes, carrots, and green onions. Cook for about 2 minutes longer.
- Place the artichoke mixture on a serving platter with the remaining dressing on the side. Garnish with minced roasted peanuts and cilantro.
What to Serve with Roasted Artichokes
Roasted artichoke hearts make a perfect side dish for a holiday spread to mix in a lighter option, though, in my opinion, they are superb on their own as a light meal with just a bit of crusty bread!
This is also a fantastic recipe to serve at a picnic or summer outing. Another idea is to use this recipe as an appetizer. You can even spruce up a simple charcuterie board by adding my easy roasted artichokes!
- Toss in grilled chicken breast or shrimp for an easy and satisfying roasted artichoke salad.
- As a side dish for lean and juicy seared pork loin.
- Serve alongside roasted almonds and quinoa.
- Keep it vegetarian by adding in your favorite variety of lentils, or a heartier vegetable like roasted butternut squash or sweet potatoes!
- I love this side to go with any of my favorite holiday main course ideas, including baked ham, prime rib, whole roasted turkey, or fillet of beef - just to name a few!
- I love Spanish tapas, and this dish could not be a better tapas recipe. Here are a few more tapas recipes I make with roasted artichokes: Gambas al Ajillo (shrimp in garlic sauce), Chorizo al Vino (Spanish sausage cooked in wine), Patatas Bravas (crispy potatoes with cream sauce), and Croquetas (Spanish dumpling with a a variety of fillings and toppings).
Best Vegetable Side Dishes
- Air Fried Mushrooms
- Sautéed Spinach Recipe
- Grilled Corn Ribs Recipe
- Mediterranean Bean Salad
- Asparagus Pasta
- Roasted Brussels Sprouts Salad
- Au Gratin Potatoes
- Grilled Corn on the Cob
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Roasted Artichoke Hearts
Equipment
- 1 Skillet
Ingredients
- 1 can artichoke hearts 14 oz or 2 jars of artichoke hearts (7.5 oz each)
- ¼ cup olive oil
- 1 tablespoon butter
- 6 large garlic cloves
- 12 grape tomatoes
- 1 small red chili pepper
- Fine sea salt to taste
- Freshly ground black pepper to taste
- Few sprigs fresh parsley to taste
Instructions
- Drain canned or jarred artichoke hearts by placing them bud-side down in a strainer, or resting on paper towels.1 can artichoke hearts
- Halve grape tomatoes and mince garlic cloves.12 grape tomatoes, 6 large garlic cloves
- Split red chili pepper down the middle, leaving it in one piece. Remove the seeds for less spice. Roughly chop fresh parsley and set both aside.1 small red chili pepper, Few sprigs fresh parsley to taste
- Heat butter in a skillet along with half of your olive oil. Once the skillet heats and the butter melts, add artichoke hearts.¼ cup olive oil, 1 tablespoon butter
- Cook 6-7 minutes until the hearts begin to brown. Stir to brown on all sides. Once browned, add in minced garlic, halved tomatoes, the red chili pepper, and the remainder of your olive oil. Lower to cook over medium heat and stir often.¼ cup olive oil
- Once the tomatoes soften and the garlic browns, turn off the heat. Sprinkle with fine sea salt and freshly ground black pepper. Stir to incorporate.Freshly ground black pepper to taste, Fine sea salt to taste
- Top with parsley, and your roasted artichoke hearts are ready to enjoy!
Notes
- Fresh: These varieties come roasted, grilled, steamed, or even boiled. The hearts are often vacuumed sealed with marinating spices and fresh herbs for a boost of flavor.
- Frozen: Always be sure to thaw frozen artichoke hearts completely before sautéing for this recipe. I like to do this overnight in the fridge then drain on a plate lined with paper towels for at least 1 hour.
- Canned/Jarred: Both canned and jarred artichoke hearts are fantastic in this recipe. Similar to fresh vacuum-sealed artichoke hearts, many of these varieties are sealed with marinating herbs and spices. You may also come across artichoke hearts stored in oil and those stored in water. Either are fine, just be sure to completely drain the artichoke hearts before using in this recipe.
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