Roasted Sardines With Olives, Capers And Parsley

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1 lemon, halved, plus 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice

6 baby artichokes

3/4 pound sunchokes, scrubbed but not peeled

3 tablespoons canola oil

18 fresh sardines (about 2 ounces each), cleaned and scaled

Salt and freshly ground pepper

2 garlic cloves, thinly sliced

3/4 cup green olives, such as Cerignola, pitted and chopped

3 cups loosely packed flat-leaf parsley leaves

2 tablespoons chopped oregano

2 tablespoons capers, drained

2 serrano chiles, seeded and minced

4 cups baby arugula (4 ounces)

2 tablespoons extra-virgin olive oil

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