Garlic-Herb and Parmesan Seared Artichoke Hearts

Tender-crisp artichoke hearts, laced with herbs, seared until caramelized, and then showered with toasty parmesan cheese. A truly remarkable side dish, considering how easy it is to throw together.

Artichokes are, hands down, one of my favorite foods. I like the whole steamed vegetable, and I worship the hearts. That's the best part, right? And, what's even better is that you can find artichoke hearts in jars and cans, so you don't even have to mess with the leaves to get to them!

In this dish, the hearts are seasoned with basil, oregano and garlic, and then seared in olive oil. The searing caramelizes the hearts and stimulates the dried herbs so they release their flavor into the vegetable. A quick sprinkling of parmesan cheese and this dish is ready to serve - in about 10 minutes! 

Note: I suggest buying whole artichoke hearts, not the ones that are already halved. I find that pre-sliced artichoke hearts fall apart easily.

Garlic-Herb and Parmesan Seared Artichoke Hearts

10-14 ounces whole artichoke hearts (canned or jarred, not marinated), drained
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic or garlic powder
Salt and ground black pepper
1 tablespoon olive oil
2 tablespoons grated parmesan cheese

Halve the artichokes lengthwise and arrange them on a flat surface, interior-side up. Season the top with the basil, oregano, garlic, salt, and pepper.
Heat the oil in a large skillet over medium-high heat. Add the artichokes, seasoned-side down. Sprinkle the unseasoned side with 1 tablespoon of the parmesan cheese.
Cook for 3 to 5 minutes, until the bottom is golden brown. Flip and top with the remaining parmesan cheese.
Cook for 2 to 3 more minutes, until the second side is golden brown.
Serve warm or room temperature.
Serves 4