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Artichoke And Eggplant Skewers


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3 tablespoons fresh lemon juice

1 teaspoon chopped fresh oregano

4 teaspoons extra-virgin olive oil

2 garlic cloves, minced

6 frozen artichoke hearts, thawed and quartered

24 (1-inch) cubes eggplant (about 3/4 pound)

24 cherry tomatoes

cooking spray

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

lemon wedges (optional)

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