Plain Roasted Artichoke Hearts Recipes
PLAIN ROASTED ARTICHOKE HEARTS
Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Drain artichokes in colander and rinse a bit to remove brine.
- Mix gently with garlic and olive oil in a bowl.
- Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
- Sprinkle with salt and pepper, and add lemon juice and butter (if using).
ROASTED ARTICHOKE HEARTS PROVENCAL
Steps:
- Preheat the oven to 425 degrees F.
- Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
- Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.
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