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crispy artichoke hearts with horseradish aioli


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Servings: 2


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Step 1

Preheat oven to 425 degrees F, line a cookie sheet with parchment paper

Step 2

Cut open the bag of frozen artichoke hearts; drizzle in olive oil and lemon juice, shake to coat hearts well. Sprinkle with seasoned salt and black pepper, tossing again to mix.

Step 3

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, stirring several times during baking, until lightly brown.

Step 4

Remove from oven, hearts will crisp up further as they cool. Transfer to a plate and serve with chilled horseradish sauce as a dip.

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