Roasted Artichoke Hearts Provencal

  • Level: Easy
  • Total: 20 min
  • Active: 5 min
  • Yield: 4 servings
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1 pound frozen artichoke hearts, thawed

2 tablespoons pitted kalamata olives 

1 tablespoon capers 

2 strips orange zest (removed with a vegetable peeler)

2 Roma tomatoes, quartered lengthwise 

1 clove garlic, finely chopped 

3 tablespoons dry white wine 

3 tablespoons extra-virgin olive oil, plus more for drizzling 

Kosher salt and freshly ground black pepper 

1/4 cup torn fresh basil leaves 


Preheat the oven to 425 degrees F.

Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.

Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

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