Roasting artichoke hearts elevates their flavor and appearance. Make a sheet pan batch and use them any number of ways, including these open-faced pesto melt sandwiches for a special lunch or simple dinner.
2 cans (14 oz. each) Del Monte® Whole or Quartered Artichoke Hearts
2 Tbsp. olive oil
1/2 tsp. red pepper flakes
1/4 tsp. black pepper, plus more for garnish
1 tub (7 oz.) prepared basil pesto
4 slices thick-cut artisan or seeded bread
6 to 10 slices provolone cheese depending on size of bread
1 cup baby spinach leaves
2 Tbsp. grated Parmesan cheese, divided
Heat oven to 425°F. Drain artichoke hearts in a colander and lightly pat them very dry with paper towels. Cut whole hearts in half lengthwise.
Line a large, rimmed baking sheet with parchment paper. Add 2 Tbsp. oil, red pepper flakes and black pepper; stir. Add artichokes and gently coat with seasoned oil. Spread artichoke hearts out cut-side-down in a single layer.
Roast 20 minutes, flip and roast about 10 to 15 minutes until brown on both sides.
Reduce heat to 350°F. For each sandwich, spread 1 to 2 Tbsp. pesto on a slice of bread. Layer 1 or 2 slices of provolone cheese, a small handful of baby spinach, 1/4 of the roasted artichokes (about 7 or 8 halves), 1/2 slice of provolone, 1/2 Tbsp. grated Parmesan and some cracked black pepper.
Place on the parchment-lined baking sheet. Bake 10 to 15 minutes until cheese is melted and bread is a little crunchy.
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