Roasted Artichoke Hearts with Garlic and Pecorino

Prepared artichoke hearts make this a dish about the finish: garlic and olive oil in the pan, then grated Pecorino and fresh parsley on the platter. The cookbook serves them with garlic crostini, making them a natural opening to a meal around the oven.

Ingredients

• 2 pounds artichoke hearts, par-cooked
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped garlic
• 2 tablespoons grated Pecorino cheese
• 1/2 cup chopped Italian parsley

Choose artichoke hearts cooked in water, not preserved in oil. This method does not start with raw whole artichokes.

Drain and coat

Drain the hearts well. Put them in a large bowl and coat them with the olive oil and garlic.

Roast and finish

Arrange the hearts on a suitable baking sheet. The cookbook specifies an oven temperature of about 400°F and roasting for about 15 minutes, until browned and crisp at the edges.

Move the artichokes to a serving platter. Scatter the grated Pecorino and chopped parsley over them. Serve at room temperature with garlic crostini.

Build an appetizer spread

For a different vegetable side, see fire-roasted vegetables. For the rest of the evening, explore the backyard pizza-night menu.

Planning an oven-centered gathering space? Start with CBO residential ovens and the operating guidance for the model you choose.