Toast 150g hazelnuts in a 180°C oven for 8–10 minutes until fragrant; cool and roughly chop.
Trim 454g baby artichokes, halve lengthwise, and toss with 23g olive oil, 3g garlic, 10g bay leaf, lemon juice, salt, and pepper.
Roast artichokes cut-side down at 200°C for 20–25 minutes until tender and golden.
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