| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, August 2009 |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, August 2009 |
| Prep time | 15 minutes |
| 1⁄4 | Cup | Olive Oil |
| 2 | Clove | Garlic (thinly sliced) |
| 18 | Ounce | Artichoke Hearts (frozen, thawed, and patted-dry) |
| 1⁄2 | Lemon (juiced) | |
| 1⁄4 | Cup | Parsley (chopped) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
In a large skillet, combine olive oil and garlic over medium heat and cook for 3 to 4 minutes. Increase the heat to medium-high, add artichoke hearts, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Remove from the heat. Stir in the lemon juice and parsley.