Impossibly simple, and incredibly delicious!

In just a few minutes, you can have this lovely appetizer, side, party offering, or picnic treat.

Artichokes are delicious, but their season is short, and they are expensive when purchased fresh in any great number. We love the ritual of preparing the big, beautiful globes, cooking them to perfection, and dunking each little leaf in seasoned melted butter and lemon, until we make it to the heart –– the best part.

Nothing wrong with a shortcut

If all you are doing is cooking four of these for consumption whole, it is a welcome task. However, anything more and the cleaning and prep is tedious to the extreme, especially if all you are after is the tender heart. I’ll do it in August when are tender, local globes are available, but the rest of the time, I look for a little help.

While I’m not the biggest fan of canned artichoke hearts, the frozen offerings are quite tasty. But in this recipe, even the canned chokes become a star. The secret is to gently blot all the moisture from them so they will crisp in the oven.

These are little nibbles for a picnic, or a something extra to place aside a lonely piece of fish.

Roasted Artichoke Hearts

1/4 cup extra virgin olive oil

3 fat cloves of garlic, finely minced

1/4 tsp. red pepper flakes

1 box of frozen artichoke hearts, or 1 can

Sprinkle of Parmesan cheese

Preheat your oven to 450.  Spray a baking sheet with cooking spray and set aside.

Drain the canned artichokes, or if using frozen, thaw, and drain. Cut them in half lengthwise.

Place the artichokes single file on two thicknesses of kitchen towel, place a second towel layer over the top and press very gently. Let sit to blot as much moisture as possible.

Mix together the olive oil, garlic, and red pepper flakes. Place the mixture in a shallow bowl and gently add the artichokes, mixing them up carefully until coated. If a few of the leaves fall off, that is all right.

Place the artichokes cut-side down on the prepared baking sheet. Scrape out any oil/garlic mixture left behind and sprinkle over the top.

Place in the middle rack of the oven and set your timer for 15 minutes. At this point, they should be starting to brown nicely on the cut-side. If brown, turn them over; if not, let them go for another five minutes.

Bake until they are nice and crispy!  Place on a wire rack and sprinkle with Parmesan while hot. Serve straight up or with spicy mayo, below.

Spicy Mayo

Combine: 1/2 cup of mayonnaise, 1 tbsp. prepared horseradish, 1/2 tsp. smoked paprika, a pinch of cayenne, and a squeeze of lemon juice. Salt and pepper, taste and adjust the seasoning and heat.

© Copyright 2019 – or current year, Dorothy Grover-Read, The New Vintage Kitchen.