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.