Categories: Sides
Ingredients
- 24 oz. frozen artichoke hearts, thawed and gently squeezed dry
- 3 tbsp. olive oil, plus more for drizzling
- 1 lemon--quartered lengthwise, then thinly sliced
- 1 large shallot, cut into 1/4-inch thick slices
- 5 garlic cloves, chopped
- 1 tbsp. chopped fresh rosemary
- Grated Parmesan, for garnish
Directions
-
On a baking sheet, toss artichokes, 3 tbsp. oil, the lemon, shallot, garlic and rosemary; season generously. Arrange in even layer. Roast at 475, tossing occasionally, until browned and crispy in spots, about 25 minutes. Drizzle with oil. Top with cheese.