Servings: 4 7 pieces (¾ cup)
Calories: 113kcal
Equipment
Ingredients
- 1 inch ginger root peeled and grated
- 12 oz whole frozen artichoke hearts thawed and drained
- 2 cloves Garlic, peeled, and pressed
- 2 tsp Garlic powder
- 2 tbsp extra virgin olive oil
Instructions
- Let the artichoke hearts thaw in the fridge for 6 to 8 hours or overnight. Alternatively, the artichoke hearts can thaw in a bowl filled with water and ice for 1 to 2 hours, stirring occasionally. Once thawed drain the water. Then place the artichoke hearts into a large mixing bowl and set aside.
- Preheat the oven to 400 °F (200°C).
- Prep the ginger. First, peel the skin off the ginger root using a vegetable peeler. Then grate the ginger over a cutting board until all the ginger is grated. Place the grated ginger pieces in a bowl and set aside.
- Peel and press the fresh garlic cloves. Insert a garlic clove into the peeler, apply gentle pressure, and roll it back and forth to remove the skin, then slide out the peeled clove and discard the skin. Next, place the peeled clove into the garlic press, close it securely, and squeeze the handles to press the garlic through the holes into a small dish. Repeat this process with a second clove until all the fresh garlic is pressed. Set the fresh garlic aside.
- In a large mixing bowl combine the whole frozen artichoke hearts. Top them with olive oil, freshly grated ginger, fresh garlic, and garlic powder. Stir the ingredients together with a spatula until the artichokes are evenly coated with the oil and seasonings. Set the bowl aside.
- Line a baking sheet with parchment paper or a reusable roasting mat.
- Place the seasoned artichoke hearts in a single layer on the lined baking sheet.
- Put the baking sheet in the oven and bake for 25 minutes. Using tongs or a spatula, carefully flip the artichoke hearts over.
- Then bake for another 25 minutes until golden brown and crispy.
- Let cool for 5 minutes and enjoy!
Video
Notes
This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers
Recipe tips and tricks
Tips for getting great roasted artichoke hearts: Thawing: Ensure frozen artichoke hearts are fully thawed for even roasting. You can thaw in the fridge for 6-8 hours or use ice water for 1-2 hours, then drain off excess water. Pat dry: If artichoke hearts are too wet, pat them dry with a towel to promote crispiness. Season evenly: Mix the artichoke hearts with a spatula to evenly distribute seasonings. Spread on the baking sheet: Arrange artichoke hearts in a single layer on the baking sheet to avoid overcrowding, ensuring they roast evenly. Flip halfway: Flip the artichoke hearts halfway through cooking for a golden brown, crispy texture on both sides. Watch for burning: Keep an eye on them toward the end of cooking to avoid burning. Cool before serving: Let them cool for 5 minutes to balance moisture and firm up before serving.Additions/substitutions/variations
This section provides ideas for add-ins, ingredient substitutions, and recipe variations to help you customize your dish.Additions
Are you looking for some additional ideas? Here are some recipe additions to try. Add heat: For a spicy kick, sprinkle ground black pepper or red pepper flakes before baking. Herbs for flavor: Fresh herbs like rosemary, thyme, or parsley add a delicious aroma. Add 1-2 teaspoons of finely chopped herbs to your seasoning mixture. Citrus zest or juice: Brighten the flavor with 1 tablespoon of lemon juice or the zest from a lemon. Vegan parmesan: For a savory touch, sprinkle grated vegan parmesan cheese over the artichokes before roasting. Sweeten it up: A drizzle of honey, maple syrup, or balsamic glaze can bring a touch of sweetness. Dried fruits like raisins, apricots, or cranberries also work. Add a crunch: For extra texture, toss in 1/4 cup of chopped nuts like walnuts, almonds, pecans, hazelnuts, or cashews before baking. Please note any recipe additions will alter the flavor, texture, and nutritional content.Substitutions
Missing an ingredient or want to replace one? Here's how to make substitutes in your recipe: Artichoke heart substitutions: Jarred or canned whole or quartered artichoke hearts in water. If there are any Rinse thoroughly to remove any additives. If you use quartered artichokes you will need about 16 - 24 artichoke heart quarters. You can also use whole fresh artichoke hearts but you will need to prep them beforehand. Hearts of palm can also be used instead. Drain them thoroughly and rinse before using. Ginger root substitutions: 1/4 tsp ground ginger or 1 tsp of ginger paste. Garlic cloves substitutions: 1/2 tsp garlic powder or 2 tsp of garlic paste. Garlic powder substitutions: 2 tsp onion powder as a replacement. Extra virgin olive oil substitutions: 2 tbsp avocado oil or walnut oil.Variations
Looking for more recipe variations? Try these Mediterranean-style: Add diced tomatoes, Kalamata olives, and vegan feta to the artichokes before baking for a Mediterranean-inspired dish. Asian Twist: Mix a tablespoon of gluten-free, dairy-free soy sauce* or liquid aminos*, with a hint of honey or brown sugar, and marinate the artichokes for 30 minutes before baking. Keep in mind that these variations may alter the taste, nutritional values, and texture of the original recipe.How to store leftovers
Ensure the artichoke hearts are completely cool before storing them. Once at room temperature, put them in an airtight container and refrigerate. Roasted artichokes will keep in the fridge for 3 to 4 days. For longer storage, freeze them by placing the cooled artichokes in an airtight, freezer-safe container.How to reheat leftovers
You can reheat artichoke heart leftovers using the oven, toaster oven, microwave, or air fryer. In the Oven: Preheat to 350°F (175°C). Spread the artichoke hearts in a single layer on a lined baking sheet. Bake for 10-15 minutes, or until they're heated through. For extra crispiness, broil them for 2-3 minutes at the end. In the toaster oven: Preheat to 350°F (175°C). Place the artichoke hearts in a single flat layer on the baking tray. Heat for 10 - 15 minutes until warmed through. In the Microwave: Place the artichokes in a microwave-safe dish. Microwave for 1-2 minutes, or until heated through. This is a fast method, but it might soften the artichoke hearts. In the Air Fryer: Preheat the air fryer to 350°F (175°C). Arrange the artichoke hearts in a single layer in the air fryer basket. Air fry for 3-5 minutes until hot and crispy. This method helps maintain crispness.Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker*Nutrition
Serving: 7pieces | Calories: 113kcal
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