Preheat oven to 425 degrees. Drain or defrost artichoke hearts then place in a single layer on top of several paper towels. Cover with a few more sheets of paper towel then press firmly enough to remove excess water without crushing them.
In a medium-sized mixing bowl, stir together olive oil, garlic, salt and pepper. Add artichoke hearts and toss to coat evenly. Transfer to a large baking sheet.
Roast 15–18 minutes, tossing halfway through. Remove from oven, sprinkle with additional sea salt to taste and a nice squeeze of fresh lemon. Serve by themselves or with your favorite condiment for dipping.
One Last Thing
Either canned or frozen artichokes will do the job, but we tend to find that the frozen variety are less expensive!