Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper (for easy cleanup), then set in the wire rack.
In a medium bowl, add the frozen artichoke hearts. (They can be either frozen or thawed!) Drizzle on the olive oil and toss to coat.
2 12-ounce bags frozen artichoke hearts, 2 tablespoons olive oil
Arrange the artichokes in an even layer on the wire rack. I like to do them leaf side UP, the layers of leaves taste so much better crispier! Season with salt + pepper.
2 teaspoons salt + pepper
Roast for 40-50 minutes (if thawed) or 60-65 minutes (if frozen) until crispy and golden brown. No need to turn the artichokes while roasting.
While the artichokes are roasting, make the lemon garlic aioli by combining all ingredients in a bowl and stirring.
1/2 cup mayonnaise, zest of 1 lemon, 1 tablespoon lemon juice, 1 clove garlic, 1/4 teaspoon salt + pepper
Serve the artichoke hearts warm with the lemon garlic aioli dipping sauce.
Leftovers will keep for 1 week in an airtight container.