Pasta with Baby Artichoke Heart Saute
|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|
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.