Pasta with baby artichoke heart saute

4 servings

Ingredients

Quantity Ingredient
1 Lemon, cut in half
2 pounds Baby artichokes
2½ tablespoon Olive oil
3 mediums Garlic cloves, chopped fine
1¼ cup Reduced chicken broth (see recipe)
3 tablespoons Fresh Italian parsley, chopped
Freshly ground black pepper
Cooked pasta of your choice

Directions

Squeeze and reserve 2½ tbs of lemon juice. Fill a mixing bowl with cold water and squeeze the remaining lemon juice into the water.

With a small, sharp knife, pare and quarter the artichokes, adding them one by one to the bowl of water to keep them from discoloring.

In a large skillet, heat the oil with the garlic over moderate to high heat, until the garlic turns a light golden color, 2 to 3 minutes.

Meanwhile, drain the artichokes and pat them dry in a kitchen towel.

Add them to the pan and saute them until they begin to turn golden, 3 to 4 minutes.

Pour in the broth and reserved lemon juice. Bring to a boil, then toss with the parsley. Serve imediately over cooked pasta. Season to taste with black pepper.

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