Roasted Artichoke Hearts
Artichokes pack a punch of nutritional benefits, making them a staple for vegans. One medium artichoke contains 6 grams of fiber, 4 grams of protein and prebiotics like inulin. Inulin is one of the most available prebiotics you can get through food. The US Department of Agriculture ranked artichokes as the number one vegetable source in terms of antioxidant count per serving!
Artichokes are harvested all year round in California, making them an easily accessible plant for most residing on the West Coast of Canada or the USA. If you’re a local Viber in Vancouver, BC – They are typically planted in late February, and harvested all summer through to November. Always shop local when possible to support the farmers in our backyard and to ensure you are eating the freshest food available!
Baked artichoke hearts are delicious on their own and make a great appy! They can also be prepped in advance and tossed in salads or soup. The most intimidating part of cooking artichokes is learning how to cut them properly. Once you get over this hurdle though, you can start enjoying the delicious and nutritious benefits of this power house vegetable!
- 2 cups artichoke hearts, quartered
- 1 teaspoon olive oil
- Pink salt to taste
- Freshly ground black pepper to taste
- Preheat oven to 425 F.
- Line baking sheet with parchment paper, and place quartered artichokes face up in a single layer. Drizzle the hearts with olive oil and a pinch of salt.
- Bake for 10-15 minutes or until crisp.
This recipe is ridiculously simple, yet to tasty and nutritious!