This post was originally sponsored by Reese Specialty Foods but the opinions expressed here are my own.
This Roasted Hearts of Palm and Artichoke recipe is an easy side dish made with canned hearts of palm and artichoke hearts tossed with olive oil, garlic, salt, and pepper. They’re roasted until lightly browned around the edges, then finished with fresh lemon juice for a simple, flavorful side dish.
This recipe was originally created in partnership with Reese Specialty Foods, which offers hearts of palm, artichoke hearts, and other specialty foods.
Ingredient Notes
See the recipe card below for the exact ingredient amounts.
- Hearts of palm: Canned hearts of palm make this recipe quick and easy. Drain and rinse them well, then pat them dry before roasting. I used Reese Hearts of Palm when developing this recipe.
- Artichoke hearts: Use canned whole or large artichoke hearts packed in water, not marinated artichokes. Drain, rinse, and pat them dry before cutting them in half.
- Olive oil: Helps the hearts of palm and artichokes brown as they roast.
- Garlic: Fresh garlic adds flavor to the olive oil coating.
- Salt and pepper: A little of each is all you need to season the vegetables.
- Lemon: Fresh lemon juice adds a bright finish after roasting.
- Cooking spray: For coating the baking sheet to help prevent sticking.
Tips for Roasted Hearts of Palm and Artichoke
- Dry them well: After draining and rinsing, pat the hearts of palm and artichoke hearts dry so they roast rather than steam.
- Handle gently: Both can be delicate, so gently toss them with the olive oil and garlic to keep the pieces intact.
- Use a sharp knife: Artichoke hearts can be tricky to cut cleanly. A sharp knife helps keep them from falling apart.
- For the garlic: I use a small grater to grate the garlic quickly and evenly.
Are Hearts of Palm and Artichoke Hearts the Same Thing?
No. Hearts of palm come from the inner core of certain palm trees, while artichoke hearts come from the center of the artichoke flower bud. They have different flavors and textures, but both work well in this roasted vegetable side dish.
Love this recipe?
Leave a comment and a ⭐⭐⭐⭐⭐ rating below!
Roasted Hearts of Palm and Artichoke
Like my recipes? Follow me on Google! Add Mindy’s Cooking Obsession as a Preferred Source to see more of my recipes in your Google search results.
Ingredients
- Cooking spray
- 2 cans Reese Hearts of Palm 14 ounces
- 2 cans Reese Large Artichoke Hearts 14 ounces
- 2 tablespoon olive oil
- 1 clove garlic chopped
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 1 lemon cut into sixths
Instructions
- Preheat oven to 425°. Coat a rimmed baking sheet with cooking spray.
- Drain and rinse hearts of palm and artichoke, pat dry with paper towel. Cut hearts of palm into thirds and artichoke hearts in half. Wipe any liquid off the artichoke hearts that oozes out while cutting.
- In a large bowl mix the olive oil and garlic, add heart and gently toss to coat.
- Place on prepared baking sheet in a single layer, sprinkle with salt and pepper. Roast until heated through and edges start to brown a little, 25-30 minutes.
- Drizzle with fresh lemon juice. (I serve with a lemon wedge and let everyone drizzle to their liking)
Are these good served cold?
Yes, we prefer them warm but they can be eaten at room temperature or cold.
Yum! Sounds wicked good. Hearts of palm eh? Have to give this a shot, thanks!
Hearts of palm are very flavorful and will not disappoint! Thanks
Wow!! healthy and yum. Looks very delicious and yum. 🙂
Thanks so much!
Looks so delicious with freshly squeezed lemon juice. Sometimes you just don’t need lots of complicated spices..simplicity at its best!
I find myself cooking with simple ingredients more and more! Thanks, Angie