Roasted Artichoke Hearts with Lemon & Garlic

We can't get enough roasted veggies in cooler weather, and this is simple side dish is one of our favorite things to do with artichoke hearts.
Publish date:
roasted artichoke hearts with lemon and garlic 1018

Recipe by Sarah Tenaglia

Start to Finish: 30 minutes

Servings: 4


  • 24 oz. frozen artichoke hearts, thawed and gently squeezed dry

  • 3 tbsp. olive oil, plus more for drizzling

  • 1 lemon—quartered lengthwise, then thinly sliced

  • 1 large shallot, cut into 1/4-inch-thick slices

  • 5 cloves garlic, chopped

  • 1 tbsp. chopped fresh rosemary

  • grated Parmesan, for garnish


On baking sheet, toss artichokes, 3 tbsp. oil, the lemon, shallot, garlic, and rosemary; season generously. Arrange in even layer. Roast at 475°, tossing occasionally, until browned and crisp in spots, about 25 minutes. Drizzle with oil. Top with cheese.