- 12-14 oz can – Artichoke Hearts, water packed, drained
- 2 Tbsp – Olive Oil
- 2 Tbsp – Parmesan cheese, grated
- 1 1/2 tsp – garlic powder
- 1/2 tsp – dried basil
- 1/2 tsp – oregano
- 1/8 tsp – dried thyme leaves
- 1/2 tsp – salt
- 1/4 tsp – cayenne
Preheat oven to 350F. Drain artichoke hearts of water and pat dry with paper towels. In a bowl, mix all ingredients together. Arrange mixture in a single layer of a cooking sheet and place in oven for 20 minutes. Flip hearts at 10 minute point for even browning.