Title: Pasta with Baby Artichoke Heart Saute
Categories: Pasta Sauce Lowcal
Yield: 4 Servings
| 1 | | Lemon, cut in half |
| 2 | lb | Baby artichokes |
| 2 1/2 | tb | Olive oil |
| 3 | md | Garlic cloves, chopped fine |
| 1 1/4 | c | Reduced chicken broth (see recipe) |
| 3 | tb | Fresh Italian parsley, chopped |
| | | Freshly ground black pepper |
| | | Cooked pasta of your choice |
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.