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Drain artichoke hearts in colander. Transfer to paper towel and gently pat dry.
Heat 2 tbsp olive oil in a large skillet over medium high until it shimmers.
Add artichoke hearts in a single layer and cook until lightly charred, about 3-5 minutes per side.
Reduce heat to medium and add lemon juice, parsley and butter.
Turn off heat and toss to coat.
Top warm artichoke hearts with generous amount of shaved parmigiana Reggiano.
Serve immediately.