Ingredients

6 artichokes (about 1/2 pound each)

1/4 cup fresh lemon juice

6 tablespoons extra-virgin olive oil

3 tablespoons white-wine vinegar

1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

3 tablespoons finely chopped drained bottled pimiento

2 tablespoons minced fresh parsley

Description

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