Roasted Chorizo with Artichoke
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a Spanish tapas bar. The chorizo gets beautifully caramelized while the artichoke hearts soak up all those savory flavors, and the whole thing feels fancy but requires minimal effort. Artichokes are packed with fiber and antioxidants, so you're getting something wholesome alongside all that delicious smoky spice. The best part? Everything roasts on one sheet pan, which means less cleanup and more time to enjoy your meal.
Ella x
Ingredients
- 340 gspanish chorizo(cut into 1-inch thick rounds)
- ¾ kgfresh artichoke hearts(halved lengthwise)
- 4 tbspolive oil
- 6garlic cloves(thinly sliced)
- 1 mediumred onion(cut into wedges)
- 1 tspsmoked paprika
- 3 sprigsfresh thyme
- 1lemon(cut into wedges)
- ¾ tspsea salt
- ½ tspblack pepper
- ¼ tspred pepper flakes
- 3 tbspfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the artichoke hearts dry with paper towels and arrange them on a large baking sheet along with the chorizo rounds and red onion wedges.
Tip: Drying the artichokes ensures they roast properly and develop a golden exterior rather than steaming.
- 2
Drizzle the chorizo and vegetables with olive oil, then sprinkle with smoked paprika, sea salt, black pepper, and red pepper flakes. Toss everything gently to coat evenly.
Tip: Don't over-mix as artichokes can break apart; use a gentle hand when combining.
- 3
Scatter the fresh thyme sprigs and sliced garlic over the top, distributing them as evenly as possible across the pan.
- 4
Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking, until the chorizo is crispy at the edges, the artichokes are tender and lightly caramelized, and the garlic is golden brown.
Tip: Watch the garlic carefully to prevent burning; if it darkens too quickly, you can remove it and add it back at the end.
- 5
Remove from the oven and squeeze fresh lemon juice over the entire mixture while everything is still hot.
Tip: The warm ingredients will help release the lemon's natural oils and flavors.
- 6
Taste and adjust seasonings as needed. Transfer to a serving platter and garnish generously with fresh chopped parsley.
Tip: The bright parsley adds freshness that balances the richness of the chorizo and the earthiness of the artichokes.
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