2 tbsp Olive oil
3 Garlic cloves (thinly sliced)
12 oz Frozen artichoke hearts (thawed)
1 tsp Grated lemon zest
1 tbsp Parsley (chopped)
1/4 tsp Sea salt

Heat the oil in a large nonstick skillet over medium-high heat.

Add the garlic and cook until starting to brown, 1 to 1½ minutes.

Remove garlic with a slotted spoon and reserve. Return skillet to the heat and let the oil get very hot.

Add the artichokes; cook, stirring occasionally, until nicely browned, about 5 to 6 minutes.

Remove from the heat and stir in the reserved garlic, lemon zest, parsley and salt.

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