You can make this with thawed frozen artichokes also, as well as unseasoned jarred or canned artichokes—although Anna warns that “they won’t have the same addictive, snacky flavor” as the ones that have been marinating in vinegar, herbs, and garlic. To fake that flavor, toss the non-marinated artichoke hearts with salt, pepper, and a squeeze of lemon juice prior to roasting—and feel free to throw in some dried herbs, such as thyme, rosemary, or oregano if you’d like. The lemon juice will mimic the acid in that jar of marinated artichokes and help with browning as the sugars in the juice caramelize.
Ingredients:
- Artichokes – marinated, canned, frozen
Directions:
- Preheat oven 450°.
- Drizzle drained marinated artichoke hearts with a few tablespoons of olive oil.
- Pour them onto a sheet pan.
- Slide them into a hot oven for about 18 minutes.
- Toss once halfway through, until they’re nicely browned around the edges.
Source: Epicurious, Anna Stockwell
