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Baked Artichokes with Parsley and Garlic
- 3 cans artichoke hearts, drained and cut in half
- 1/3 cup freshly squeezed lemon juice
- 4 tablespoons freshly chopped flat-leaf parsley
- 2 teaspoon minced garlic
- Salt and fresh black pepper
- 1/2 cup extra-virgin olive oil
Directions:View on What's Gaby Cooking
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