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1 cup canned artichoke heart, drained and quartered
3/4 cup olive oil
1/2 cup fresh parsley
2 large cloves of garlic, chopped
1 tablespoon lemon juice
1 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper, freshly ground
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1st Keep
 laerkin
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