Marinaded Artichokes

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Cristina Ferrare


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2 pounds frozen artichoke hearts

5 tablespoons extra-virgin olive oil

4 pieces of garlic, peeled and sliced thin

1/8 teaspoon red pepper flakes

2 tablespoons fresh lemon juice

1/4 cup Italian parsley, chopped

1 lemon, sliced very thin, for garnish

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