Roasted Artichoke Hearts by Olivia Mack McCool with Dovetail Press


Fall is in the air everyone! Michigan is cooling down for the year and there’s a chill in the air. When this season comes around, I want to roast everything. Trust me, Mom caught me trying to make s’mores in the oven and the marshmallow fell off of the stick while we she laughed her butt off. Yes, It may sound basic but I love fall. No…I’m not over here drinking a PSL from Starbucks (there’s nothing wrong with that) I personally don’t like pumpkin flavored coffee drinks. But I will chug a chaider. Alright alright…I digress. Today, on the blog, I’m featuring a recipe from Olivia Mack McCool’s new cookbook LUNCH! The team at W&P Design sent over Olivia’s cookbook to feature on the blog for their Fall launch. I love everything that W&P does and I was happy to feature some of Dovetail’s work on the blog. I haven’t did a food styling post in a long time and let me just say, I missed it. Food is a beautiful art the shapes and forms that come from food are simply gorgeous. Here’s more about LUNCH!

This cookbook is a weekly guide to healthier, more delicious, and more brag worthy lunches. Each chapter represents 1 work week and provides you with a grocery list and an easy to follow Sunday prep. This way you’re buying only what you need and each day’s lunch comes together in a snap. No more sad desk lunches or endless trips to the overprices salad joint. Reclaim the most important meal of your day - Lunch! - Olivia Mack McCool.

The design of this book is simple and easy to ready and has the most delicious recipes. When I was thumbing through and making mental notes of the different recipes, I stopped at the roasted artichoke heart recipe. I absolutely love artichoke hearts. I remember having my first artichoke heart on a pizza in Grand Rapids. I fell in love. So I decided that this was the recipe that I was going to feature. I haven’t had them roasted by themselves but I knew I was going to be enjoy my midday snack!



1 (14 oz.) can of artichoke hearts, drained well.

1 tablespoon grapeseed oil

Kosher Salt

Black Pepper

1 sprid of rosemary

(I added a bit of garlic powder)


Step 1: Preheat the oven to 350° F

Step 2: Drain your artichoke hearts and pat dry in paper towel.

Step 3: In a bowl, combine artichoke hearts with oil, salt, pepper, and other spices

Step 4: On a sheet pan or a baking sheet, place the artichoke hearts in an even layer and place rosemary on top.

Step 5: Put the baking sheet in the oven and bake for 15 minutes. Toss them midway through. Make sure you toss them or they wont get fully crispy.

Step 6: When finished, enjoy while they’re hot. Put in an airtight container in the refrigerator!

If you guys want to grab yourself a copy of LUNCH! click HERE

Also! If you want to check out Olivia’s work and W&P Designs, their links or down below!

Olivia: Website + Instagram

W&P Designs: Website + Instagram + Facebook + Twitter + Pinterest

See you guys tomorrow! I have a big post coming !