2 tbsp olive oil
3 garlic cloves, thinly sliced
12 oz frozen artichoke hearts, thawed
1 tsp grated lemon zest
1 tbsp chopped parsley
1/4 tsp sea salt

Heat the oil in a large nonstick skillet over medium-high heat.

Add the garlic and cook until starting to brown, 1 to 1½ minutes.

Remove garlic with a slotted spoon and reserve. Return skillet to the heat and let the oil get very hot.

Add the artichokes; cook, stirring occasionally, until nicely browned, about 5 to 6 minutes.

Remove from the heat and stir in the reserved garlic, lemon zest, parsley and salt.