In a large skillet, combine 1/4 cup extra-virgin olive oil and 2 thinly sliced garlic cloves over medium heat and cook for 3 to 4 minutes. Increase the heat to medium-high, add two 9-ounce packages thawed and patted-dry frozen artichoke hearts, season with salt and pepper and cook, stirring, until golden, about 5 minutes. Remove from the heat. Stir in the juice of 1/2 lemon and 1/4 cup chopped parsley.
