Roasted Artichoke Hearts (Print Version)

# Ingredients:

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01 - 2 (13.75 oz.) cans whole artichoke hearts, drained
02 - 3 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon paprika
05 - Kosher salt
06 - Fresh cracked pepper

→ Toppings

07 - 2 oz. feta cheese, crumbled
08 - 1/2 cup diced sun dried tomatoes
09 - 1/4 cup grated Parmesan cheese
10 - 2 tablespoons fresh chopped parsley
11 - 2 tablespoons capers
12 - Red pepper flakes for garnish, optional

→ For Serving

13 - Whipped Feta Dip

# Instructions:

01 - Heat oven to 425°F (220°C).
02 - Arrange artichoke hearts on a baking sheet, cut side up.
03 - Drizzle with olive oil and gently toss to coat. Sprinkle with half the oregano and paprika, along with a couple pinches of salt and pepper.
04 - Flip artichoke hearts over and sprinkle with remaining oregano and paprika, along with a couple pinches of salt and pepper.
05 - Roast artichokes, cut side down, for 15 minutes.
06 - Flip artichoke hearts over so they're cut side up again and roast for another 10 minutes. Then broil for 1-2 minutes.
07 - Sprinkle artichoke hearts with feta cheese, sun dried tomatoes, and Parmesan cheese.
08 - Broil for a minute or so until cheese begins to melt and lightly brown.
09 - Garnish with red pepper flakes, parsley and capers. Serve with Creamy Feta Dip.

# Notes:

01 - For best results, thoroughly drain and pat dry the artichoke hearts before roasting to achieve a crispier texture.
02 - This Mediterranean-inspired dish works well as an appetizer or side dish.

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