Preheat oven to 425 degrees F, line a cookie sheet with parchment paper
Cut open the bag of frozen artichoke hearts; drizzle in olive oil and lemon juice, shake to coat hearts well. Sprinkle with seasoned salt and black pepper, tossing again to mix.
Arrange seasoned artichoke hearts in a single layer on a parchment lined cookie sheet and bake in the middle of the oven at 425 for 45 minutes, stirring several times during baking, until lightly brown.
Remove from oven, hearts will crisp up further as they cool. Transfer to a plate and serve with chilled horseradish sauce as a dip.
For even crispier artichoke hearts, they can be thawed and drained then quickly fried in lard or palm oil.