Trim baby artichokes, halve lengthwise, remove fuzzy centers, toss with 3g garlic, 10g bay leaf, 5g lemon juice, 46g olive oil, salt, and pepper.
Roast artichokes at 200°C for 25–30 minutes until golden and tender, stirring halfway through.
Toast 150g hazelnuts in a dry pan over medium heat for 3–4 minutes until fragrant; cool and coarsely chop.
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