Servings: two generously.
Fresh artichokes taste great with lamb, but frozen hearts will do in a pinch: thaw them, pat them dry, and add them about half an hour after you’ve added the olives.
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Recipe worked just as advertised. I had to use frozen artichokes as prices off season here in Washington State were OUTLANDISH for fresh. I plan to make this again in the late spring when I can use fresh.Even with frozen it was pretty good. It does make enough for four but being there are only two of us, we froze half and will get a second meal.Lastly, it again brought up one of my pet peeves with Fine Cooking (the magazine I consider the best). Why can't all recipe's list an approximate cooking time? I hate having to add up all the times to figure out when to start cooking. This one took about 1.5 hours start to finish but much of that is just cooking time when you could be doing something else. Actual standing at the stove time was about 30 minutes.
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