Pasta With Baby Artichoke Heart Saute

Recipe Ingredients

1		Lemon - cut in half
2 lbs	908g / 32oz	Baby artichokes
2 1/2 tablespoons	37ml	Olive oil
3 tablespoons	45ml	Garlic cloves - chopped fine (medium)
1 1/4 cups	296ml	Reduced chicken broth - (see recipe)
3 tablespoons	45ml	Fresh italian parsley - chopped
		Freshly ground black pepper
		Cooked pasta of your choice

Recipe Instructions

Squeeze and reserve 2 1/2 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.

Source:
Glamour September 1994

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