Baked artichoke hearts offer a wonderfully convenient and delicious way to enjoy this vegetable with minimal fuss. Unlike whole fresh artichokes that require trimming and cooking to soften, canned artichoke hearts are already cooked and tender, ready to be seasoned and baked to a golden, slightly crispy perfection.
This makes them an excellent last-minute appetizer, side dish, or even a topping for salads and pizzas. The baking process intensifies their flavor and can add a delightful textural contrast!
Ingredients: 2 (14-ounce) cans artichoke hearts or quarters, packed in water (not marinated in oil)
2 tablespoons extra virgin olive oil
2 cups La Bella Romana Panko Bread crumbs
1 cup La Bella Romana parmesan
Salt, pepper, oregano, and granulated garlic to taste
Vesuvio sauce for dipping
Instructions: Preheat Oven: Preheat your oven to 450°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Drain and Dry Artichokes: This is the most crucial step for crispiness! Drain the canned artichoke hearts thoroughly in a colander. Spread them out on a few layers of paper towels. Gently but firmly pat them dry with more paper towels. The drier they are, the crispier they'll get. If using artichoke hearts, cut them in half or quarters for more surface area.
Create Bread Crumb Mixture: Add bread crumbs, parmesan, and seasonings to a bowl. Mix to combine
Season Artichokes: Transfer the dried artichoke hearts to a large mixing bowl.
Coat in olive oil
Coat in the breadcrumb mixture
(can toss all together or can do a few at a time transferring artichokes to the oil and then patting it in a bowl with the breadcrumb mixture)
Arrange on Baking Sheet: Spread the seasoned artichoke hearts in a single layer on the prepared baking sheet. Ensure they are not overcrowded; give them some space to breathe so they can roast rather than steam.
Bake: Bake for 7 minutes, flip them and bake for another 5 minutes. They are done when they are tender, golden brown, and slightly crispy at the edges.
Heat Sauce While artichokes are baking, heat 1 cup of homemade vesuvio sauce in a pan
Serve: Remove from the oven and transfer to a serving dish. Let sit for 2 minutes Serve with vesuvio sauce
Tips: Dryness is Key: Seriously, don't skip the step of thoroughly drying the artichokes. Excess moisture will lead to steaming instead of roasting, resulting in soggy artichokes.
Single Layer: Spreading them out in a single layer on the baking sheet ensures even cooking and promotes crispiness. If you have too many artichokes for one sheet, use two.
Variations:
Herbs: Add dried or fresh herbs like oregano, thyme, rosemary, or Italian seasoning along with the salt and pepper.
Spices: A pinch of smoked paprika or a dash of onion powder can add another layer of flavor.
Dipping Sauce: This is even good served with just a fresh squeeze of lemon
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