Prep time 15 minutes

Cook time 40 minutes

Ingredients

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

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Directions

  1. 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.

  2. 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.

  3. Roast 20 minutes, flip and roast about 10 to 15 minutes until brown on both sides.

  4. 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.

  5. Place on the parchment-lined baking sheet. Bake 10 to 15 minutes until cheese is melted and bread is a little crunchy.

TIPS: 

  • Artichokes can be roasted 1 to 2 days ahead. Store in a covered container in the refrigerator. 
  • Can use two jars (12 oz. each) Del Monte® Marinated Quartered Artichoke Hearts instead of those packed in water. Prepare recipe as directed except reserve 3 Tbsp. of the marinade when draining artichokes and use in place of the 2 Tbsp. olive oil. 
  • Roasted artichoke hearts are a delicious addition to pasta dishes, green salads, pasta salads, dips, lasagnas, rice, cheese and charcuterie boards, frittatas and more.

 

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