Roasted Artichokes

Prep time: 35 minutes

Servings: 4

  • 1 (14 ounce) can artichoke hearts, drained
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup shredded parmesan cheese
  • Optional - 2 cloves garlic, minced
  1. Preheat oven to 425°F.
  2. Pat the artichoke hearts dry with a paper towel.
  3. Toss the artichoke hearts with olive oil, sea salt and black pepper.
  4. Place the artichoke hearts in a single layer across a parchment- or aluminum-foil lined, rimmed baking sheet - cut side down. Bake for 20 minutes.
  5. Remove the artichokes from the oven, flip them over and sprinkle on the parmesan cheese. (If using the optional minced garlic, combine it with the parmesan cheese before topping the artichokes) Bake for an additional 5 minutes.
  6. Place the roasted artichoke hearts on a serving plate and serve immediately.

Artichokes are low in fat while rich in fiber, vitamins, minerals and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium and iron.


Per serving: 64 calories; 3 g protein; 5 g fat; 2 g carbohydrates; 1.3 g fiber; 645 mg sodium

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