Roasted Artichoke Hearts with Lemon & Garlic

Name: Roasted Artichoke Hearts with Lemon & Garlic
Ingredients: 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

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.

Author:: Rachael Ray Every Day
Publish date:: Oct 3, 2018

roasted artichoke hearts with lemon and garlic 1018 — Photography by Christopher Testani

Recipe by Sarah Tenaglia


Start to Finish: 30 minutes	Servings: 4

Ingredients

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

Preparation

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.