Check out Blake Proud's Recipe for Roasted Artichoke Hearts with Maple Garlic Dijon Dressing
Ingredients:
2 (400g) can artichoke hearts, drained and dried out 1 bunch baby carrots 
15 ml olive oil
1 teaspoon sea salt
1½ teaspoons ground black pepper
30 g shredded Parmesan cheese
40 g breadcrumbs (preferably panko)
1 cloves garlic, minced

For the Maple Garlic Dijon Dressing:
30 ml maple syrup
15 ml Dijon mustard
15 ml olive oil
5 ml apple cider vinegar or lemon juice (optional, for tanginess)
1 clove garlic, finely minced or grated
Salt and pepper, to taste


---
Method:
1. Preheat the Oven:
Preheat your oven to 200°C. Line a baking tray with parchment paper or lightly grease it.

2. Prepare the Artichoke Hearts:
Pat the drained artichoke hearts dry with paper towels to remove excess moisture. Leave in fridge over night to dry further.
In a mixing bowl, toss the artichoke hearts, carrots with olive oil, sea salt, black pepper, and minced garlic (if using).
Add the breadcrumbs and toss to coat the artichoke hearts evenly.

3. Roast the Artichokes and Carrots 
Spread the breadcrumb-coated artichoke hearts in a single layer on the prepared baking tray.
Roast for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Sprinkle the Parmesan cheese over the artichokes and carrots and return to the oven for another 5 minutes, or until the cheese is melted and golden.

4. Prepare the Maple Garlic Dijon Dressing:
In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar or lemon juice (if using), and minced garlic.
Season with salt and pepper to taste.

5. Assemble and Serve:
Transfer the roasted artichoke hearts to a serving dish.
Drizzle generously with the maple garlic Dijon dressing.
Serve warm as a flavorful and crunchy side dish or appetizer.

Enjoy the perfect balance of sweet, savory, and crunchy textures!