Baked Artichoke (Roasted Artichoke)
Baked Artichoke is one of the easiest side dishes and ways to get your veggies in! Roasted artichoke is so delicious on it’s own or tossed into a salad. It’s not only good, but a good source of fiber, Vitamin C and Vitamin K!
I realized that I share a lot of my favorite pastas, chicken dishes and baked goods with you, but not near enough of my favorite vegetables. I promise I don’t just eat breads!
Like my other recipes, my vegetable side dishes are quick and easy. My Baked Artichoke recipe is no exception.
I’m always trying to sneak my veggies in in ways I enjoy. One of my favorite local restaurants, Katie’s, has an artichoke salad that I crave. The oven roasted artichoke is so easy to make we’ve been enjoying it as a side dish at home.
What to Eat Baked Artichoke With
- Baked Chicken Breast
- White Wine Sauce for Pasta
- Barefoot Contessa Marinated Steak
- Red Wine Sauce for Steak
How to Make Baked Artichoke
With a bite, you’d never know how easy this Baked Artichoke dish is. They’re incredible. Using drained canned artichokes you just drizzle with oil, sprinkle with fresh cracked pepper and roast! It’s a dish anyone can make yet it feels so special. As you can see, roasting them makes them so tender!
Artichoke vegetable is an excellent source of fiber, Vitamin C and Vitamin K, so it’s a dish you can feel good about, too!
This recipe serves just 2, but is easily doubled, tripled or quadrupled.
Of course this easy recipe is dairy free, but you can mix it up with a little fresh grated parmesan, too!
If you love this easy Baked Artichoke recipe, please write a five star review in the comments and help me share on Facebook and Pinterest!
Oven roasted artichoke drizzled with olive oil and pepper for an easy healthy side dish or to toss in salads, on top of chicken and more! One bite and you too will love this Baked Artichoke recipe.
- 1 14 oz can artichoke hearts drained
- 3 Tbsp olive oil
- pepper fresh cracked
- salt fresh cracked
Preheat oven to 450℉
Place artichokes on baking sheet.
Drizzle with olive oil.
Top with salt and pepper.
Bake 6 minutes, turn and bake an additional 6-8 minutes until caramelized.
For easy cleanup, line your sheet with parchment paper.
Drizzle as little or much olive oil as you see fit. As Ina Garten would say, "good olive oil".