Roasted Artichoke Hearts with Garlic and Parmesan

1. Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. Drain 680g / 24oz thawed frozen quartered artichoke hearts in a colander, pressing to release liquid. Dry with paper towels.
3. Toss artichokes with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp onion powder, sea salt, and black pepper.
4. Spread artichokes on the baking sheet in a single layer. Roast for 25 minutes until golden and crispy.
5. Top with 30g / 1.05oz finely grated parmesan cheese, return to oven for 3-5 minutes until cheese browns.
6. Serve hot with lemon wedges.