Ingredients
1 can or jar (14 oz) artichoke hearts, drained and halved
2 tablespoons olive oil
1/3 cup grated Parmesan cheese
2 cloves garlic, finely minced
1 teaspoon dried oregano or thyme
1/4 teaspoon black pepper
Fresh chopped parsley (for garnish)
Lemon wedges (for serving)

Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the artichoke hearts gently with olive oil, minced garlic, black pepper, and dried oregano or thyme.
Sprinkle in the grated Parmesan and toss again, making sure the artichokes are well coated.
Arrange the artichoke hearts cut-side up on the baking sheet. Sprinkle any remaining Parmesan over the top.
Roast for 20–25 minutes until the edges are crispy and golden brown.
Remove from the oven and transfer to a serving plate. Garnish with freshly chopped parsley and serve with lemon wedges and a side of garlic aioli or lemon dipping sauce if desired.