Artichokes can be a little intimidating, with their hard, spiky leaves.
But once you learn how to cut out the hearts, you’ll likely be hooked. For this recipe, you could also used the kind that come canned or in a jar.
Roasting them with just a little bit of extra-virgin olive oil, salt, and pepper basically just crisps them up a touch so they’re crunchy instead of slimy.
When they’re done, you can serve them as a side dish on their own or throw them in all kinds of dishes, like on top of salads, in a veggie pasta, or even in a soup.
INGREDIENTS
- 2 cups artichoke hearts, quartered
- 1 teaspoon olive oil
- to taste salt
- to taste freshly ground black pepper
DIRECTIONS
- On a lined baking sheet, lay quartered artichokes face up in a single layer and drizzle with olive oil.
- Sprinkle with salt and pepper, and bake in a preheated 425 F oven for 10-15 minutes or until they begin to crisp.
WHY WE LOVE THIS RECIPE
It’s ridiculously simple and also helps demystify delicious, nutritious artichokes. They’re filled with anti-inflammatory phytochemicals that are great for both your overall health and glowing skin.
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