Easy Crispy Roasted Artichoke Hearts (Sheet Pan Side Dish)

The easiest side dish ever! Get crispy roasted artichoke hearts in minutes using canned quarters and a sheet pan. Only 4 ingredients and 10 minutes of prep time.

Recipe Details

• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 2-4 servings

Ingredients

• 2 cans of quartered artichoke hearts
• Salt
• Pepper
• Olive oil

Instructions

• Preheat your oven to 425°F.
• Drain 2 cans of quartered artichoke hearts. Use paper towels to dry them as much as possible.
• Spread the artichoke hearts onto a sheet pan.
• Season with a big pinch each of salt and black pepper.
• Drizzle with 2 tablespoons of extra virgin olive oil.
• Toss to coat, then spread them out on the sheet pan so they don’t touch.
• Roast for 15 minutes, then toss the artichokes and rotate the pan.
• Roast until crispy and golden brown on both sides, 4 min more.

Cooking Technique: How to Make Canned Artichoke Hearts Crispy

Canned artichoke hearts can roast up crispy when excess moisture is removed and they’re exposed to high, dry heat.

Because artichokes are packed in water or brine, thoroughly drying them first is essential. Removing surface moisture allows the olive oil to coat the artichokes evenly and promotes browning instead of steaming.

Roasting at 425°F drives off remaining moisture quickly and triggers caramelization along the cut edges. Spreading the artichokes out in a single layer with space between them ensures hot air can circulate, which creates crisp, golden surfaces rather than soggy spots.

This simple combination (drying, oiling, spacing, and high heat) is what transforms canned artichokes into a fast, crispy side dish.