Marinated Artichoke Hearts

2 packages (9 ounces each) frozen artichoke hearts (Birds Eye)

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 small red onion, cut into thin (1/4-inch) wedges

½ lemon, halved again lengthwise, then cut into ¼-inch slices

1 tablespoon chopped fresh oregano or /14 teaspoon dried

1 tablespoon coarsely chopped Italian (flat leaf) parsley

½ teaspoon salt

Pinch of freshly ground black pepper.

Cook the frozen artichokes according to the package directions. Drain well and transfer the artichokes to a medium bowl. Let cool.

In a small bowl, whisk together the olive oil and lemon juice. Add to the artichokes along with the onion, lemon slices, oregano, parsley, salt and pepper. Toss to blend. Cover and marinate in the refrigerator several hours or overnight. Season with additional salt and pepper to taste before serving.