Preheat oven to 425 degrees. Drain artichoke hearts then place in a single layer on top of several paper towels. Pat artichokes to remove excess water.
In a mixing bowl, stir together olive oil, garlic, salt and pepper. Add artichoke hearts and toss to coat evenly. Transfer to a baking sheet.
Roast 15–18 minutes. Remove from oven, and toss with basil, oregano, and red pepper flakes.