Roasted Artichoke Hearts

This Mediterranean-inspired roasted artichoke hearts dish transforms canned artichokes into a flavorful, restaurant-worthy appetizer in just minutes. The combination of tangy feta, sweet sun-dried tomatoes, and briny capers creates an irresistible flavor profile that will transport you straight to a seaside taverna.

I first made these roasted artichoke hearts for a weekend gathering with friends, and they disappeared faster than any other dish on the table. Now they're my go-to appetizer whenever I need something impressive but don't have hours to spend in the kitchen.

Ingredients

• Canned artichoke hearts: Offer convenience without sacrificing flavor; look for varieties packed in water rather than oil for better roasting
• Olive oil: Creates that essential Mediterranean flavor profile; use a good quality extra virgin for best results
• Dried oregano: Brings authentic Greek flavor; choose Mediterranean oregano if available for more robust taste
• Paprika: Adds subtle warmth and color; Hungarian sweet paprika works beautifully here
• Sun-dried tomatoes: Provide sweet intensity and vibrant color; opt for oil-packed varieties for the richest flavor
• Feta cheese: Brings tangy saltiness; choose Greek feta for the most authentic taste
• Parmesan cheese: Adds nutty depth; freshly grated creates the best texture and flavor
• Fresh parsley: Brightens the entire dish with its clean herbaceous notes
• Capers: Contribute briny little bursts of flavor that perfectly complement the artichokes

Step-by-Step Instructions

Preheat Oven:

Set your oven to 425°F which creates the perfect environment for developing flavor while maintaining the artichokes' texture. Allow at least 10 minutes for proper preheating.

Prepare Artichokes:

Drain the canned artichoke hearts thoroughly and arrange them on a baking sheet with the cut side facing up. This initial position allows the artichokes to absorb the seasonings evenly.

Season First Side:

Drizzle the olive oil generously over the artichokes, using your hands to gently toss and ensure every piece is lightly coated. The oil helps the spices adhere and promotes beautiful browning. Sprinkle half the oregano and paprika over the artichokes, followed by a generous pinch of kosher salt and freshly cracked pepper.

Season Second Side:

Carefully flip each artichoke heart over so the cut side faces down. Apply the remaining oregano and paprika along with another pinch of salt and pepper. This double-sided seasoning ensures flavor in every bite.

Initial Roasting:

Roast the artichokes with their cut side down for 15 minutes. This position allows the flat surfaces to make direct contact with the hot pan, creating delicious caramelization.

Flip and Continue Roasting:

Turn the artichokes so their cut sides face upward and roast for an additional 10 minutes. This exposes the interior to direct heat, creating golden edges. Finish with a brief 1 to 2 minute broil to intensify the browning.

Add Cheese and Tomatoes:

Sprinkle the partially roasted artichokes with crumbled feta, diced sun dried tomatoes, and grated Parmesan. The residual heat will begin melting the cheeses while maintaining their distinct textures.

Final Broil:

Return the pan to the broiler for just a minute to melt the cheeses slightly while maintaining their texture. Watch carefully to prevent burning as broilers can vary significantly in intensity.

Garnish and Serve:

Finish the dish with a sprinkle of red pepper flakes for heat, fresh parsley for brightness, and capers for briny pop. Serve immediately alongside the Creamy Feta Dip for a complete appetizer experience.

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The first time I served these artichokes at a dinner party, my normally reserved father-in-law asked for the recipe which is his highest form of culinary praise. The combination of tangy feta with the earthy artichokes creates a flavor harmony that even converts artichoke skeptics into enthusiasts.

Make-Ahead Options

These roasted artichoke hearts can be prepared up to two days in advance and refrigerated. To reheat, place them in a 350°F oven for about 10 minutes until warmed through. For best results, add the fresh parsley just before serving. The flavors actually develop and improve after a day in the refrigerator, making this an excellent prep-ahead option for entertaining.

Perfect Pairings

Serve these artichoke hearts as part of a Mediterranean mezze platter alongside hummus, olives, and warm pita bread. They also make a wonderful side dish for grilled fish or chicken. For a complete vegetarian meal, pair them with a simple grain salad like tabbouleh or a lemony couscous. The bright flavors complement a crisp white wine like Sauvignon Blanc or a light Pinot Grigio.

Historical Note

Artichokes have been enjoyed in Mediterranean cuisine for centuries, particularly in Italian and Greek cooking. Originally considered a delicacy reserved for nobility, they eventually became a staple in everyday Mediterranean cooking. This modern recipe with convenient canned artichokes honors the traditional flavor profiles while making this once-luxury ingredient accessible for everyday enjoyment.

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Frequently Asked Questions

→ Can I use frozen artichoke hearts instead of canned?

Yes, frozen artichoke hearts work well as a substitute. Thaw them completely and pat dry with paper towels before roasting to remove excess moisture. Frozen artichokes often have a fresher taste than canned, but you may need to adjust roasting time slightly.

→ How do I make the whipped feta dip mentioned in the ingredients?

For a basic whipped feta dip, blend 8oz feta cheese with 4oz cream cheese, 2 tablespoons olive oil, 1 clove garlic, and a squeeze of lemon juice in a food processor until smooth and creamy. Season with black pepper to taste. For a thinner consistency, add a splash of milk or cream.

→ Can this dish be prepared in advance?

You can roast the artichoke hearts up to a day ahead and refrigerate them. When ready to serve, reheat them in a 350°F oven for about 10 minutes, then add the cheese toppings and broil as directed. The whipped feta dip can be made up to three days in advance and stored in the refrigerator.

→ What can I substitute for sun-dried tomatoes?

Roasted red peppers make an excellent substitute with their sweet, slightly smoky flavor. Fresh cherry tomatoes (halved and briefly roasted) work well too. For a different flavor profile, try olives, particularly kalamata or castelvetrano varieties, which complement the Mediterranean theme.

→ How do I serve this as part of a larger meal?

This versatile dish works beautifully as an appetizer with crusty bread, as a side dish alongside grilled fish or chicken, or as part of a Mediterranean mezze platter with hummus, olives, and pita. For a light lunch, serve it with a simple green salad dressed with lemon and olive oil.

→ Can I make this dish dairy-free?

For a dairy-free version, omit the feta and Parmesan cheese and increase the herbs and capers for flavor. You could add nutritional yeast for a cheesy flavor, or use a dairy-free cheese alternative designed to melt. Replace the whipped feta dip with a dairy-free alternative like hummus or a tahini-based dip.