By Meredith Hayden
Appetizer

Crispy Parmesan Roasted Artichokes

February 9, 2022

Finally a healthy vegetarian appetizer that isn’t supermarket crudités. But seriously, why are roasted artichokes so slept on? They’re fantastic????

This may be one of my favorite recipes that I’ve ever developed. It’s inexpensive, requires only 3 ingredients, super simple to make, and REALLY delicious.

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Wishbone Kitchen

Crispy Parmesan Roasted Artichokes

yields :4 Serves
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Ingredients

  • 2 cans artichokes hearts, quartered avoid the pre-marinated artichokes
  • 1 cup freshly grated parmesan cheese plus more as needed
  • 1 tbsp olive oil
  • 1 cup marinara sauce for dipping
  • 1 tbsp jarred chopped calabrian chilis
  • fresh chopped parsley for garnish
  • cooking spray

Instructions

  1. Preheat your oven to 425 with your baking sheet in the oven as it pre-heats.
  2. Drain your artichokes and transfer to a paper towel lined tray. Arrange in a single layer and gently press down with more paper towel to get rid of any residual moisture.
  3. Once the artichokes are dry, transfer to a large mixing bowl. Add olive oil, a pinch of salt and black pepper. Toss to coat.
  4. When the oven is preheated, carefully remove the hot baking sheet. Spray the baking sheet with cooking spray. Transfer the artichokes to the baking sheet leaving about a half inch of space between them. Roast them in batches if needed. Top each artichoke with a big pinch of parmesan cheese. Roast for 25 minutes or until the bottoms are dark and crispy.
  5. Serve with marinara sauce mixed with calabrian chilis for spice. Top with fresh parsley.

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What do you think of this recipe?

I made these this weekend and they were absolutely gorgina. I was skeptical on their ability on getting crispy but alas, they truly popped off. Will be making ~weekly~ TYSM MER!!