Part of my late fall routine is to clean out my freezer.  Anything that’s been collecting frostbite for a season, or that I cannot at all identify, has to go.  And that is how I unearthed the box of frozen artichoke hearts.

I cannot remember what I bought them for…maybe it was a whim?  But I was determined to use them.  And so out came the parchment paper, and my newly bought celtic sea salt.

There is nothing to this recipe, really.  But the result is these perfect buds of roasted crispness.  I dipped some in hummus, others in a nice mayonnaise.  They would make a perfect appetizer with cocktails, or chopped after roasting and added to a pasta.

Roasted Artichoke Hearts
Prep – 10 minutes.  Total – 1 hour, 10 minutes

Ingredients:
2 packages frozen artichoke hearts, thawed
3 tablespoons olive oil
coarse salt to taste

How To:
Preheat oven to 400F.  Rinse and pat dry the artichoke hearts and place in a large bowl.  Add the oil and salt to the bowl, and toss to coat.

Cover a baking sheet with parchment paper.  Spread the artichokes in an even layer on the pan.  Roast until brown and crispy, tossing occasionally, for 45-60 minutes.