Recipe for Pasta With Baby Artichoke Heart Saute


1 lemon, cut in half
2 lb baby artichokes
2 1/2 tablespoon olive oil
3 medium garlic cloves, chopped fine
1 1/4 cup reduced chicken broth (see recipe)
3 tablespoon fresh italian parsley, chopped
1 freshly ground black pepper
1 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.

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