I can't tell you how much I love stuffed artichokes with bread crumbs, parmesan cheese, and lemon juiced drizzled on top. But these roasted artichoke hearts straight from the can are so easy to make that they could put stuffed artichokes out of business. The outer leaves get a little charred and crispy and the wateriness from the canning liquid totally dries up. They fit right in with french fries, potato chips, and onion rings.
I think these would be really great under the broiler with some buttery bread crumbs and cheese, too. Maybe provolone and parmesan? Sort of like faux stuffed artichokes. What about some parmesan peppercorn dipping sauce? Or just plain as a side on Easter Sunday? They're sooo good!!!
Roasted Artichokes Hearts
1 can artichoke hearts, drained
1 tbl olive oil
salt and pepper to taste
lemon juice to taste
Preheat the oven to 425 degrees. Toss the artichoke hearts with the olive oil in an 8x8" pan. Roast for about 30 minutes, tossing halfway through. The outer leaves will start to get brown and curl up (yum!). Season to taste with salt, lots of pepper, and lemon juice.