Simple Roasted Artichoke Hearts with Feta, Sun-Dried Tomatoes, and Parmesan Recipe
This Simple Roasted Artichoke Hearts recipe features tender canned artichoke hearts roasted to perfection with olive oil, oregano, paprika, and a blend of cheeses and sun-dried tomatoes. Garnished with fresh parsley, capers, and red pepper flakes, it’s a flavorful appetizer served with a creamy whipped feta dip that adds a delightful tang and richness.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Artichoke Hearts and Seasoning
- 2 (13.75 oz.) cans whole artichoke hearts, drained
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Cheese and Garnishes
- 2 oz. feta cheese, crumbled
- 1/2 cup diced sun dried tomatoes
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
- 2 tablespoons capers
- Red pepper flakes, for garnish (optional)
Serving
- Whipped Feta Dip, for serving
Instructions
- Preheat the oven: Heat the oven to 425 degrees Fahrenheit to prepare for roasting the artichoke hearts.
- Prepare the artichoke hearts: Place the drained artichoke hearts on a baking sheet, arranging them cut side up to maximize the surface area exposed to heat.
- Season first side: Drizzle olive oil over the artichokes and gently toss to coat evenly. Sprinkle half the dried oregano and paprika over them, then add a couple pinches of kosher salt and freshly cracked pepper to season.
- Season flip side: Flip the artichoke hearts over so the cut side is down. Sprinkle the remaining oregano, paprika, salt, and pepper on this side for balanced flavor.
- Roast cut side down: Place the baking sheet in the oven and roast the artichokes for 15 minutes, allowing the cut side to caramelize and develop a rich flavor.
- Flip and continue roasting: Flip the artichokes back to cut side up and roast for another 10 minutes to cook them through evenly. Then switch the oven to broil and broil for 1-2 minutes to lightly brown the tops.
- Add cheeses and sun dried tomatoes: Sprinkle the crumbled feta, diced sun dried tomatoes, and grated Parmesan evenly over the artichoke hearts.
- Broil with toppings: Return the baking sheet to the broiler and broil for about one minute, just until the cheese softens and starts to brown slightly.
- Garnish and serve: Remove from oven and garnish with fresh chopped parsley, capers, and optional red pepper flakes for a little heat. Serve warm alongside the creamy whipped feta dip for dipping.
Notes
- Use canned artichoke hearts for convenience and consistent tenderness.
- Adjust seasoning amounts according to taste preference.
- Keep an eye on the artichokes when broiling to prevent burning.
- Sun dried tomatoes add a tangy sweetness that balances the savory cheeses.
- Serve as an appetizer or a flavorful side dish.
Keywords: roasted artichoke hearts, artichoke appetizer, baked artichokes, Mediterranean appetizer, feta cheese, sun dried tomatoes, healthy appetizers
