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Crispy Roasted Artichoke Hearts

Crispy Roasted Artichoke Hearts

Crispy Roasted Artichoke Hearts | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Crispy roasted artichoke hearts are the way to go if you are entertaining guests. The flavors will explode in your mouth. So easy and fast to make too! I love artichokes but these crispy roasted artichokes are the bomb...

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Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 tbsp lemon juice
 4 8.5 oz cans artichokes in water, quartered
 4 garlic cloves (skin on)
  cup olive oil
 salt and fresh ground pepper
 ½ cup mayonnaise

1

Drain artichokes and then pat dry with paper towels. Make sure they a very dry. Let them sit.

2

Preheat the oven to 400°F. In a large bowl, toss the dried artichoke hearts and garlic cloves with the olive oil. Arrange the pieces in an even layer on a baking sheet; season with salt and pepper.

3

Roast, tossing occasionally, until the artichoke hearts are golden brown and crisp, 25 to 30 minutes.

4

Squeeze the garlic cloves out of their skins and into a small bowl. Mash the cloves with a fork until smooth. Stir in the mayonnaise and the remaining 1 tablespoon lemon juice. Season with salt and pepper.

5

Serve the crispy artichoke hearts immediately with the garlic aioli on the side.

6

Note: Pat them dry with a paper towel or allow them to air-dry until no longer wet to the touch.

MAKE SURE THEY ARE COMPLETELY DRY - let them sit. If they are still wet they will just steam up in the oven and won't get crispy!

 

Recipe Resource: PureWow

Ingredients

 2 tbsp lemon juice
 4 8.5 oz cans artichokes in water, quartered
 4 garlic cloves (skin on)
  cup olive oil
 salt and fresh ground pepper
 ½ cup mayonnaise

Directions

1

Drain artichokes and then pat dry with paper towels. Make sure they a very dry. Let them sit.

2

Preheat the oven to 400°F. In a large bowl, toss the dried artichoke hearts and garlic cloves with the olive oil. Arrange the pieces in an even layer on a baking sheet; season with salt and pepper.

3

Roast, tossing occasionally, until the artichoke hearts are golden brown and crisp, 25 to 30 minutes.

4

Squeeze the garlic cloves out of their skins and into a small bowl. Mash the cloves with a fork until smooth. Stir in the mayonnaise and the remaining 1 tablespoon lemon juice. Season with salt and pepper.

5

Serve the crispy artichoke hearts immediately with the garlic aioli on the side.

6

Note: Pat them dry with a paper towel or allow them to air-dry until no longer wet to the touch.

MAKE SURE THEY ARE COMPLETELY DRY - let them sit. If they are still wet they will just steam up in the oven and won't get crispy!

Crispy Roasted Artichoke Hearts

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