You’ve probably seen canned artichoke hearts at the store and thought, “What do I even do with these?” That was me a few years ago. I was making my favorite creamy pasta, and out of curiosity, I threw in a few chopped artichoke hearts. The flavor hit differently—briny, tender, bold. Since then, canned artichokes have had a permanent spot in my pantry. They’re not a shortcut. They’re a secret weapon.
In this guide, you’ll learn how to cook canned artichoke hearts, their nutrition benefits, prep techniques, simple recipes, and easy side dishes that make them shine.
Let’s get into it.
Table of Contents
Canned Artichoke Hearts: The Ultimate Guide (Recipes, Nutrition & Cooking Tips)
Canned artichoke hearts are the pantry MVP you didn’t know you needed. Whether roasted, sautéed, or tossed in creamy pasta, they bring bold, briny flavor with zero prep fuss.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasted / Sautéed / Fried
- Cuisine: Mediterranean
Ingredients
- 1 can artichoke hearts (brined or marinated)
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup cream (for pasta sauce)
- 1/4 cup grated parmesan (optional)
- 1 egg (for frying method)
- 1/2 cup seasoned breadcrumbs
Instructions
- Rinse canned artichoke hearts to remove excess salt and pat dry.
- To roast: Toss with olive oil, garlic powder, and pepper. Roast at 425°F for 20 minutes until crispy.
- To sauté: Heat oil in skillet, cook hearts 5–7 minutes, flipping once.
- To fry: Dip in egg, coat in breadcrumbs, and fry at 375°F for 2–3 minutes or air fry at 400°F for 10 minutes.
- For pasta: Sauté garlic and shallots, add chopped hearts, cream and toss with cooked pasta and parmesan.
- For dip: Mix chopped hearts with cream cheese, mayo, garlic, and parmesan. Bake until bubbly.
- As sides: Toss with salad greens, roasted potatoes, or couscous and feta.
Notes
Always rinse brined hearts. Save marinated oil for dressings or roasting. Roasting gives the best texture; frying adds crunch; sautéing is the fastest. Perfect for dips, pastas, or salads.
Nutrition
- Serving Size: 1/2 cup
- Calories: 40
- Sugar: 0g
- Sodium: 400mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Canned Artichoke Hearts: A Pantry Staple That Deserves More Attention
Do Canned Artichoke Hearts Need to Be Cooked?
No. Canned artichoke hearts are precooked. You can eat them straight from the can, especially if they’re packed in oil. But the flavor and texture improve with heat. Light sautéing or roasting makes a difference.
Compared to fresh artichokes, these canned versions save you time. No trimming, steaming, or scraping. That’s what makes them ideal for weekday meals or last-minute dinner guests.
At Joyful Bite Recipes, we often use canned artichoke hearts in fast recipes like Artichoke Francese, where fresh ones would slow everything down. This flexibility makes canned artichokes perfect for home cooks who want bold flavor without the fuss.
Brined or marinated? Know the Difference
There are two types:
- Brined: Stored in water and salt. Milder flavor. Good for recipes where you want control over seasoning.
- Marinated: Packed in oil with herbs. Bolder flavor. Great for salads or antipasto platters.
Choose based on your recipe. If you’re making dips or pasta, brined works better. If you’re tossing them into salads, marinating adds instant depth.
Canned Artichoke Hearts Nutrition: Fiber-Rich and Low-Calorie
What’s Inside a Can?
Canned artichoke hearts are nutrient-dense and low in calories.
Here’s a basic nutritional profile per 100g (drained):| Nutrient | Amount |
|---|---|
| Calories | 40 |
| Fiber | 5g |
| Protein | 3g |
| Fat | 0.2g |
| Sodium | 400mg (brined) |
The high fiber and low calorie combo makes them perfect for weight-conscious diets. But check the label, sodium levels vary widely.
The One Thing You Must Do: Rinse
Always rinse canned artichoke hearts before using. This removes excess salt and preserves their natural flavor.
If you’re using marinated ones, save the oil. It’s loaded with flavor and works great in vinaigrettes or drizzled over grilled chicken or vegetables.
In our Grilled Vegetable Bowl with Artichokes, we use that reserved oil to coat roasted potatoes and zucchini. Waste nothing.
How to Cook Canned Artichoke Hearts: Easy Methods That Add Big Flavor
Roasting: The Best Texture
Roasted canned artichoke hearts become golden, slightly crispy on the edges, and full of flavor.
Instructions:
- Preheat oven to 425°F.
- Rinse and pat dry the artichokes.
- Toss with olive oil, garlic powder, and pepper.
- Spread on a baking sheet.
- Roast for 20 minutes until edges brown.
Serve them with chicken or on top of grain bowls. It’s a game-changer.
Sautéing on the Stove
Want speed? Sauté.
- Heat oil in a skillet over medium heat.
- Add rinsed artichoke hearts.
- Cook for 5–7 minutes, flipping once.
You’ll get a quick, flavorful side dish or a base for creamy sauces.
We add these sautéed hearts to our Spinach and Artichoke Grilled Cheese, making every bite richer.
Frying: Crunch in Minutes
Fried canned artichoke hearts are surprisingly simple.
- Dip drained hearts in egg, then coat in seasoned breadcrumbs.
- Fry in hot oil (375°F) for 2–3 minutes until golden.
- Drain on paper towels.
Try it in the air fryer for a lighter version. 400°F for 10 minutes does the job.
We used this method in our Crispy Fried Argentine Red Shrimp and Artichoke Platter, and it was a hit.
Looking to perfect your fry game? Check our frying guide in this article.
Easy Canned Artichoke Hearts Recipes & Side Dishes
Pasta with Creamy Artichoke Sauce
Creamy sauces love artichokes. Their mild tang balances richness.
Quick idea:
- Cook pasta.
- Sauté garlic and shallots.
- Add chopped artichoke hearts and cream.
- Toss with pasta and finish with parmesan.
We have a similar dish on the site: Creamy Mushroom Artichoke Pasta, a comfort meal that’s done in 30 minutes.
Artichoke Dip for Any Occasion
Canned artichokes are the base of nearly every good dip.
For a simple version:
- Mix chopped hearts, cream cheese, mayo, parmesan, and garlic.
- Bake until bubbling and golden.
Looking for gluten-free? We’ve got a full guide to Artichoke Dip Without Flour right here.
Side Dishes with Canned Artichoke Hearts
Want fast sides?
- Toss with mixed greens, olives, and lemon vinaigrette.
- Mix with roasted potatoes and herbs.
- Add to couscous with chickpeas and feta.
Try it with our Artichoke and Hearts of Palm Salad, a popular recipe that’s refreshing and fiber-rich.
Frequently Asked Questions
What is the best way to eat canned artichoke hearts?
Roasting is one of the best ways to eat canned artichoke hearts. It brings out their natural flavor and adds a crispy texture. You can also sauté them in olive oil or add them to creamy pasta, dips, or salads for quick meals. For inspiration, try our creamy mushroom and artichoke pasta or our gluten-free artichoke dip.
Are canned artichoke hearts healthy for you?
Yes. Canned artichoke hearts are high in fiber and low in calories. They’re also a source of vitamin C, potassium, and antioxidants. If you’re watching sodium, choose no-salt-added versions or rinse them before use.
Are canned artichoke hearts already cooked?
Yes. Canned artichoke hearts are fully cooked during processing. You can eat them straight from the can or warm them up in your recipe. Cooking enhances flavor and texture, especially when roasting or pan-frying.
Can you eat raw canned artichoke hearts?
You can. Since they’re already cooked, they are safe to eat cold or straight from the can. For better flavor and lower sodium, rinse them first and try adding them to a salad or grain bowl.
Make the Most of Canned Artichoke Hearts in Your Kitchen
Canned artichoke hearts are fast, flavorful, and packed with fiber. You don’t need hours of prep or complicated techniques. Whether you’re roasting them for a crispy side or blending them into a creamy pasta sauce, they work hard for you.
They bring a Mediterranean note to your plate and make every bite more interesting. From salads to dips to full meals, they fit right in.
So next time you pass by that shelf, grab a few cans. You’ll be glad you did.
Hi there! I’m Emily, the heart and soul behind joyfulbiterecipes.com. I’ve always loved quick, flavorful meals that don’t skimp on nutrition, and canned artichoke hearts are one of my best-kept secrets. I use them in creamy pastas, crispy side dishes, and hearty dips. Whether you’re new to cooking or looking to simplify dinner, this humble pantry staple makes it easy. In my kitchen, canned doesn’t mean boring, it means smart. I hope this guide inspires you to keep a few cans ready for your next delicious meal.