Artichoke Hearts in Lemon-Parsley Sauce

Yield: 4 servings INGREDIENTS:8 small to medium artichokes, trimmed, or 15 to 20 thawed frozen artichoke hearts1/2 lemon1 Tbs. capers, preferably salt packed (optional)4 to 5 Tbs. extra-virgin olive oil2 yellow onions, finely chopped4 to 5 garlic cloves, coarsely chopped3 Tbs. chopped fresh flat-leaf parsleySalt and freshly ground pepper, to taste1 to 2 cups vegetable […]