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Ingredients
  • 6 canned artichoke hearts, drained and halved
  • 1 teaspoon vegetable oil
  • salt and freshly ground black pepper to taste
  • 2 tablespoons dry bread crumbs
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon olive oil
  • ½ lemon, cut into wedges
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