artichoke hearts with garlic, olive oil and parsley   serves 4 3 tablespoons olive oil 4 large garlic cloves, chopped 2 tablespoons chopped Italian parsley 2 8-ounce packages frozen artichoke hearts, thawed 1. Heat oil in heavy large skillet over medium heat. Add garlic and 1 tablespoon parsley; stir 30 seconds. Add artichokes and stir to coat. 2. Cover skillet; simmer until artichokes are tender, about 12 minutes. Uncover and continue simmerng 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. back