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roasted artichoke hearts in a pan with tomatoes and garlic

Roasted Artichoke Hearts

Isabel Laessig
Learn how to roast artichoke hearts as a tasty side dish for family meals and holidays! Roasted Artichoke Hearts are ready in under 20 minutes.
5 from 4 votes
Prep Time 6 minutes
Cook Time 11 minutes
Total Time 17 minutes
Course Side Dish
Cuisine Spanish
Servings 4
Calories 274 kcal

Equipment

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
    Draining artichoke hearts on a paper towel
  • Halve grape tomatoes and mince garlic cloves.
    12 grape tomatoes, 6 large garlic cloves
    Chopped garlic and tomatoes on a wooden board
  • 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
    Chopped parsley on a wooden board
  • 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
    Roasting artichoke hearts in a pan
  • 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
    Roasting artichokes with tomatoes and garlic
  • 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
    Roasted artichoke hearts in a pan with a chili pepper
  • Top with parsley, and your roasted artichoke hearts are ready to enjoy!
    Alcachofas al ajillo in a pan with parsley, garlic, chili pepper and tomatoes

Notes

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.

Nutrition

Calories: 274kcalCarbohydrates: 10gProtein: 2gFat: 25gSaturated Fat: 5gCholesterol: 8mgSodium: 406mgPotassium: 161mgFiber: 3gSugar: 3gVitamin A: 1539IUVitamin C: 45mgCalcium: 35mgIron: 1mg
Keyword artichoke heart recipes, how to roast artichokes, roasted artichoke hearts, roasted artichokes
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