These keto roasted artichoke hearts are thawed from frozen and get ultra-crispy in the oven! Serve this simple, delicious, and healthy artichoke hearts recipe as a side dish or appetizer!

What Makes This Recipe Great

This artichoke hearts recipe is about to change your life! With a few simple ingredients and frozen artichoke hearts, you have the easiest, most delicious appetizer or side dish that literally every single diet can love (hello whole30, keto, paleo, AIP + vegan.)!

With less than 3 net carbs per serving, this artichoke hearts recipe is going to quickly become your newest go-to!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube

frozen artichoke hearts roasted and dipped in lemon garlic aioli

Frozen Artichoke Hearts, Roasted to Perfection!

The very best part of this recipe is that they’re simply made from bags of frozen artichoke hearts! Just buy a bag (or three!) of frozen artichoke hearts, thaw them (or don’t!), toss them in olive oil, and roast away in the oven.

I love this artichoke hearts recipe for a few reasons:

  1. No need to trim down whole artichokes. The hearts are even pre-cut for you!
  2. The hearts are much lower in carbs than the leaves. So much better for keto!
  3. My lemon garlic aioli dipping sauce takes these crispy artichokess to a whole other level of tasty!

Ingredient Notes

ingredients in artichoke hearts recipe

Frozen Artichoke Hearts: Trader Joe’s for sure always has frozen artichoke hearts. I’ve also found them at Whole Foods, and occasionally larger chain grocery stores like Safeway/Ralph’s/Von’s.

Mayo: For the lemon garlic aioli, you’ll need a mayonnaise base. I have the easiest homemade mayo recipe that you’ll love!

Recipe Step by Step

The secret to their crispiness is to roast them on a wire rack set inside a rimmed baking sheet. This way, any excess moisture can evaporate rather than pool under the artichokes, making them soggy.

With the wire rack, this artichoke hearts recipe gets so crispy and you would never guess they started out as frozen!

steps to roasting frozen artichoke hearts
  1. Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper (for easy cleanup), then set on the wire rack.
  2. In a medium bowl, add the frozen artichoke hearts. (They can be either frozen or thawed!) Drizzle on the olive oil and toss to coat.
  3. Arrange the frozen artichoke hearts in an even layer on the wire rack. I like to do them leaf side UP, the layers of leaves taste so much better and crispier! Season with salt + pepper.
  4. Roast for 40-50 minutes (if thawed) or 60-65 minutes (if frozen) until crispy and golden brown. No need to turn the artichokes while roasting.

Easy Artichoke Dipping Sauce

Lemon Garlic Aioli

Artichokes pair so well with dipping sauces. My lemon garlic aioli is a super yummy artichoke dipping sauce, with a base of mayonnaise, made infinitely better by adding in some grated garlic, lemon zest, lemon juice, and a pinch of cayenne pepper. It’s flavorful, and the perfect pairing for artichokes.

  1. In a small mixing bowl, add all ingredients and stir to combine.
  2. The lemon garlic aioli will stay fresh in an airtight container in the refrigerator for up to 1 week. Use it for your artichokes, and so much more!

Pro Tip: If you’re looking to make this dipping sauce vegan, sub the mayo for vegan mayonnaise! This way, your Lemon Garlic Aioli will be vegan-friendly and still delicious!

close up shot of roasted aritchoke hearts recipe on a wire rack

Tips & Tricks

Vegan/Plant-Based: Use vegan mayonnaise in the lemon garlic aioli to make this recipe plant-based and vegan-friendly.

Wire Rack: I prefer roasting these on a wire rack since it allows the air to circulate all around the artichokes and get them crispier. This is the exact sheet pan with a wire rack that I have and love!

Leftovers: I love eating the leftovers cold. If you want to warm and crisp them up again, roast them in the oven at 425ºF for about 15-20 minutes.

Jarred Artichoke Hearts in Oil: This artichoke hearts recipe also works with ones jarred in oil. The oil allows them to crisp up. Costco has a great deal on these! This can be found at most stores. Many jarred artichokes in oil have a seasoning in them, which adds more flavor to the artichokes. They may not need salt, depending on the ones you buy.

Canned Artichoke Hearts: This DOES NOT work well with canned artichokes. They’re too wet and don’t crisp up. Plus, the brine in the can gives them an olive-type taste, rather than an artichoke heart taste. This is my least favorite substitute option.

FAQs

How do I serve this keto roasted artichoke hearts recipe?

You can serve these as an appetizer, or as a side dish. Everyone will love them. Everyone will demand to know how you made these so amazing and crispy. You will be a hero! I like to serve them warm with my lemon garlic aioli. The perfect pairing!

Can I make this artichoke hearts recipe in the air fryer?

You can totally make these in your air fryer! I would cook them at 400ºF for about 10-15 minutes until crispy, shaking the basket every few minutes.

Do you have any other delicious artichoke recipes?

Yes! Artichokes are super keto-friendly and so yummy! Check out these popular artichoke recipes: Grilled Artichokes, Instant Pot Steamed Artichokes, and Keto Lemon Artichoke Chicken Soup.

More Keto Recipes

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roasted artichokes on a white plate with a white dip on a white background

Keto Roasted Artichoke Hearts Recipe

These keto roasted artichoke hearts are thawed from frozen and get ultra-crispy in the oven! Serve this simple, delicious, and healthy artichoke hearts recipe as a side dish or appetizer!
5 from 48 ratings

Ingredients 
 

Roasted Artichoke Hearts

  • 2 12-ounce bags frozen artichoke hearts
  • 2 tablespoons olive oil
  • 2 teaspoons salt + pepper

Lemon Garlic Aioli

  • 1/2 cup mayonnaise
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 clove garlic, grated or finely minced
  • 1/4 teaspoon salt + pepper, or more to taste

Equipment

Instructions 

  • Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper (for easy cleanup), then set in the wire rack.
  • In a medium bowl, add the frozen artichoke hearts. (They can be either frozen or thawed!) Drizzle on the olive oil and toss to coat.
  • Arrange the artichokes in an even layer on the wire rack. I like to do them leaf side UP, the layers of leaves taste so much better crispier! Season with salt + pepper.
  • Roast for 40-50 minutes (if thawed) or 60-65 minutes (if frozen) until crispy and golden brown. No need to turn the artichokes while roasting.
  • While the artichokes are roasting, make the lemon garlic aioli by combining all ingredients in a bowl and stirring.
  • Serve the artichoke hearts warm with the lemon garlic aioli dipping sauce.
  • Leftovers will keep for 1 week in an airtight container.

Notes

Frozen Artichoke Hearts: Trader Joe’s for sure always has frozen artichoke hearts. I’ve also found them at Whole Foods, and occasionally larger chain grocery stores like Safeway/Ralph’s/Von’s.
Jarred Artichoke Hearts in Oil: This also works with ones jarred in oil. The oil allows them to crisp up. Costco has a great deal on these! This can be found at most stores. Many jarred artichokes in oil have a seasoning in them, which adds more flavor to the artichokes. They may not need salt, depending on the ones you buy.
Canned Artichoke Hearts: This DOES NOT work well with canned artichokes. They’re too wet and don’t crisp up. Plus, the brine in the can gives them an olive type taste, rather than an artichoke heart taste. This is my least favorite substitute option.
Vegan/Plant-Based: Use a vegan mayonnaise to make these vegan
Wire Rack: I prefer roasting these on a wire rack since it allows the air to circulate all around the artichokes and get them crispier. This is the exact sheet pan with a wire rack that I have and love!
Air Fryer: You can make these in your air fryer! I would do them at 400ºF for about 10-15 minutes until crispy, shaking the basket every few minutes.
Leftovers: I love eating the leftovers cold. If you want to warm and crisp them up again, roast them in the oven at 425ºF for about 15-20 minutes.
Calories: 206, Total Carbs: 10.8g, Protein: 4.2g, Fat: 17.3g, Fiber: 8.2g, Net Carbs: 3g
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