This is a healthy, simple, unfussy, quick, and delicious dinner.
I recently learned that CANNED ARTICHOKES can be roasted! Seriously, who would have thought that?!
Now, I roast fresh veggies all the time (toss in olive oil, season with salt, pepper, and garlic powder or whatever seasoning you want, and roast at 425 degrees for between 10-20 minutes depending on the veggie). But it never occurred to me that you can roast canned vegetables, too. Artichokes definitely work, and now I need to experiment with others and get back to you.
So, loving artichokes as I do, and hating cleaning up after dinner as I do, I immediately started trying ways to get an all-in-one pan dinner out of those canned artichokes, and I thought a fleshy white fish (like cod, scrod, halibut, snapper) would work well. And, for the tomato lovers among us, roasted tomatoes are always a yummy treat, and pair well with both fish and artichoke. So they got added to the dish. Obviously, if you don't like (or can't eat) tomatoes, just skip them; no problem!
The unsurprising key to making this dish successfully is to make sure that your artichokes are as dry as possible. So, open those cans up and get the contents draining in a colander for a bit. Then, pat them dry before tossing with the olive oil and everything else.
As you can see from the picture above, I made this in a glass baking dish, which worked better than anticipated (I was in a vacation rental and there were no sheet pans, which is what I typically use to make this dish).
Enjoy!
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