Recipe information
Yield
Makes 4 servings
Ingredients
3 tablespoons olive oil
4 large garlic cloves, chopped
2 tablespoons chopped Italian parsley
2 8-ounce packages frozen artichoke hearts, thawed
Preparation
Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover; simmer until juices thicken and coat artichokes, stirring occasionally, about 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with remaining 1 tablespoon parsley.
