- 3 cups canned/jarred or frozen artichoke hearts
- 2 tablespoons olive oil
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper coarsely ground
- 1 tablespoon lemon juice fresh squeezed
Preheat oven to 425 degrees F, line a cookie sheet with parchment paper
In a mixing bowl combine the artichoke hearts with the olive oil and lemon juice. Sprinkle with seasoned salt and black pepper, tossing again to mix.
Arrange seasoned artichoke hearts in a single layer on a parchment lined cookie sheet and bake in the middle of the oven at 425 for 45 minutes, flipping them several times during baking, until lightly brown.
Remove from oven, hearts will crisp up further as they cool. Transfer to a plate.