Title: PASTA WITH BABY ARTICHOKE HEART SAUTE
Categories: Pasta, Sauces, Low-cal
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.
