• 1 can drained, squeezed (to get water out) artichoke hearts
  • 1 clove chopped garlic
  • extra virgin olive oil (about 2 tbsp)
  • very, very finely diced red bell pepper (3 tbsp)
  • cracked black pepper to taste
  • ground sea salt to taste


  • Preheat oven to 350.
  • After artichoke hearts are drained and squeezed of water, cut into quarters to expose tender parts.
  • Arrange flat in small casserole dish.
  • Mix the chopped garlic and olive oil in a small bowl, with a basting brush.
  • With brush, spread olive oil mixture on top of artichokes.
  • Grind black pepper and sea salt on top to liking, and garnish with chopped red pepper
  • Bake for about 15 minutes or until dish bubbles and tops of artichokes begin to brown.
  • Careful, do not burn.
  • Optional: You can use finely chopped bacon, proscuitto or pancetta to add flavor.
  • You can also drizzle lightly with balsamic vinegar once out of the oven.