Roasted Artichoke Hearts with LemonHerb Aioli

Ingredients

• 2 (14-ounce/397g) cans or jars artichoke hearts, quartered (in water, not oil!), drained and patted dry
• 2 tablespoons (30ml) extra virgin olive oil
• 1/2 teaspoon (2.5ml) garlic powder
• 1/4 teaspoon (1.25ml) dried oregano
• 1/4 teaspoon (1.25ml) dried thyme
• Salt and freshly ground black pepper to taste
• 1/2 cup (120ml) mayonnaise (full-fat or light, your preference)
• 1 tablespoon (15ml) fresh lemon juice
• 1 clove garlic, minced (about 1 teaspoon/5ml)
• 2 tablespoons (30ml) finely chopped fresh parsley
• 1 tablespoon (15ml) finely chopped fresh chives
• 1/4 teaspoon (1.25ml) lemon zest
• Pinch of cayenne pepper (optional)