Plain Roasted Artichoke Hearts

Can't believe it, but there's no other recipe like this on Recipezaar (unless I somehow missed it). These babies are so, so good. I roasted canned artichoke hearts in connection with another recipe I invented, and was so pleased with the way they came out even without the topping, so I'm posting a plain(er) version. If you want the topped version, go to recipe no. 144997. I found that roasting them enhanced the taste and texture - made them more tender on the inside:D One of these "throw it in the oven and ignore while you are fixing other parts of dinner" recipes!

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 3 (15 ounce) cans artichoke hearts
• 4  garlic cloves, quartered
• 2  teaspoons extra virgin olive oil
•  salt and pepper, to taste
• 1  tablespoon lemon juice (optional)
• 1  tablespoon butter (optional)

Directions

1. Preheat oven to 375°F.
2. Drain artichokes in colander and rinse a bit to remove brine.
3. Mix gently with garlic and olive oil in a bowl.
4. Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
5. Sprinkle with salt and pepper, and add lemon juice and butter (if using).