These babies are SO good. We roasted canned artichoke hearts in connection with another recipe and was so pleased with the way they came out even without the topping. We found that roasting them enhanced the taste and texture – made them more tender on the inside. One of these “throw it in the oven and ignore while you are fixing other parts of dinner” recipes!

INGREDIENTS:

3 (15 ounce) cans artichoke hearts
4 garlic cloves, quartered
2 teaspoons extra virgin olive oil
salt and pepper, to taste
1 tablespoon lemon juice (optional)
1 tablespoon butter (optional)

DIRECTIONS

Preheat oven to 375°F.

Drain artichokes in colander and rinse a bit to remove brine.
Mix gently with garlic and olive oil in a bowl.

Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.

Sprinkle with salt and pepper, and add lemon juice and butter (if using).