Antipasto Salad

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6 cups water

1/4 cup fresh lemon juice, divided

4 medium artichokes (each about 12 ounces)

1 (7-ounce) bag whole baby carrots with tops

3 cups small cauliflower florets

1 (8-ounce) bag baby pattypan squash, halved

3 tablespoons red wine vinegar

2 tablespoons extravirgin olive oil

1 teaspoon chopped fresh thyme

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 garlic cloves, minced

1/2 cup vertically sliced red onion

1/3 cup pitted kalamata olives, halved

1/3 cup fresh flat-leaf parsley leaves

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