Jarred marinated artichoke hearts add an instant boost of flavor to salads and grain bowls and—unlike fresh artichokes—they're available all year long. Bonus: they require zero prep.
Unless, that is, you want your marinated artichoke hearts to taste even better than they already do (and why wouldn't you?). In a recent recipe for a halibut Niçoise salad, senior food editor Anna Stockwell transforms the antipasto staple by tossing them with diced potatoes and roasting them in a hot oven until they're golden brown and amazingly crispy.
But the method works the same when roasting the 'chokes alone. Just drizzle drained marinated artichoke hearts with a few tablespoons of olive oil, pour them onto a sheet pan, and slide them into a hot oven—450°F—for about 18 minutes, tossing once halfway through, until they're nicely browned around the edges.
You can make this with thawed frozen artichokes also, as well as unseasoned jarred or canned artichokes—although Anna warns that "they won't have the same addictive, snacky flavor" as the ones that have been marinating in vinegar, herbs, and garlic. To fake that flavor, toss the non-marinated artichoke hearts with salt, pepper, and a squeeze of lemon juice prior to roasting—and feel free to throw in some dried herbs, such as thyme, rosemary, or oregano if you'd like. The lemon juice will mimic the acid in that jar of marinated artichokes and help with browning as the sugars in the juice caramelize.
Serve these crispy roasted artichoke hearts as an accompaniment to lamb, beef, or chicken (combine them with roasted potatoes, steamed asparagus or green beans, or raw sliced bell peppers to bulk the side dish up); scatter them over a salad or grain bowl; or pile them onto a platter with a big bowl of aioli and serve as an appetizer at your next cocktail party. Just make sure you have a second jar handy—you won't believe how fast they'll go.