Skillet Charred Artichoke Hearts

• 2 (12 oz) jars marinated halved artichoke hearts*
• 2 tbsp extra virgin olive oil, divided
• 2 tbsp lemon juice, freshly squeezed
• 2 tbsp flat leaf parsley, chopped
• 1 tbsp salted butter
• ½ c Parmigiano Reggiano, shaved

Drain artichoke hearts in colander. Transfer to paper towel and gently pat dry.

Heat 2 tbsp olive oil in a large skillet over medium high until it shimmers. Add artichoke hearts in a single layer and cook until lightly charred, about 3-5 minutes per side.

Reduce heat to medium and add lemon juice, parsley and butter. Turn off heat and toss to coat. Top warm artichoke hearts with generous amount of shaved parmigiana Reggiano. Serve immediately.

*Can use fresh artichokes when in season. See our step by step guide for cleaning fresh artichokes.