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Drain and pat dry the canned artichokes.
If using whole hearts, cut them in half.
For halves, heat oil in a skillet over medium heat and place artichokes cut side down in a single layer.
Cook until heated through and the cut side begins to brown and crisp.
Serve with butter and lemon juice or balsamic glaze.
For adding to dishes, treat artichokes like onions: add to a skillet with olive oil and butter.
Cook until they take on color and crisp at the edges, then remove and toss with pasta salad or crostini.