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Preheat oven to 425 degrees. Arrange chips in a single layer on a baking stone.
Finely chop artichokes. Squeeze out excess moisture using paper towels.
Combine artichokes, half of the cheese, tomato, half of the cilantro, mayo, bacon and the rub in a bowl.
Using a small scoop, divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes, or until cheese begins to brown.
Remove baking stone from oven to a cooling rack. Sprinkle with remaining cilantro and serve immediately.
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