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Pasta With Baby Artichoke Heart Saute

Fettuccine.Inn's picture
Ingredients
  Lemon 1 , cut in half
  Baby artichokes 2 Pound
  Olive oil 2 1⁄2 Tablespoon
  Garlic 3 Clove (15 gm), chopped finely
  Condensed chicken broth 1 1⁄4 Cup (20 tbs)
  Chopped italian parsley 3 Tablespoon (Fresh Ones)
  Freshly ground black pepper 1
  Pasta 1 Pound, cooked, drained
Directions

Squeeze and reserve 2 1/2 tablespoons of lemon juice.
Fill a mixing bowl with cold water and squeeze the remaining lemon juice into the water.
With a small, sharp knife, stem, 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 immediately over cooked pasta.
Season to taste with black pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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