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3 (15 oz) cans artichoke hearts in water - drained and halved
1 lemon - juiced
2 tablespoon butter - or olive oil
5 cloved garlic - minced
6 anchovy fillets - (optional)
⅔ cup Italian style bread crumbs
¼ cup flat leaf parsley - chopped
½ cup Parmesan - fresh, shreaded
Freshly grated black pepper
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