Plain Roasted Artichoke Hearts

Kumquat the Cat's friend's Note:

Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 3 (15 ounce) cans artichoke hearts
• 4 garlic cloves, quartered
• 2 teaspoons extra virgin olive oil
• salt and pepper, to taste
• 1 tablespoon lemon juice (optional)
• 1 tablespoon butter (optional)

Directions:

1. Preheat oven to 375°F.
2. Drain artichokes in colander and rinse a bit to remove brine.
3. Mix gently with garlic and olive oil in a bowl.
4. Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
5. Sprinkle with salt and pepper, and add lemon juice and butter (if using).

Reviews

[Trinkets]

Very good but rather plain, as the recipe states. Great side dish for something very flavorful. I would suggest using the frozen artichoke hearts as they don't have that tinny taste from being in a can. I used about double the garlic, Kosher salt and plenty of freshly cracked black pepper. Next time I will grate some Parmesan over. Thanks!

[Houmous Monster]

These were lovely! Crunchy outsides with a creamy centre. I'll be trying these again, as they are so unique and easy to make. I made a single can's worth, and didn't use butter or lemon or even salt. I look forward to trying these next time.

[Bobtail]

Wow, delicious! They smelled wonderful while cooking, because of the garlic! I had never had plain artichokes before and they are now on my list to keep on hand. I did prepare only one can of artichokes because it is only DH and I. Prepared exactly by the recipe and I did use the butter and lemon juice! I put the butter in a little glass bowl and sat it over the burner that gets the heat from the oven. The butter melted while the artichokes were roasting. When they were done, I mixed the lemon juice with the butter and drizzled over the artichokes, with a little salt and pepper. The outside leaves of the artichokes were a little bit tougher than the inside, but nonetheless delicious! Great recipe! Thanks Kumquat!