Ingredients Jump to Instructions ↓

  1. 1 Lemon, cut in half

  2. 2 lb Baby artichokes

  3. 2 1/2 tb Olive oil

  4. 3 md Garlic cloves, chopped fine

  5. 1 1/4 c Reduced chicken broth

  6. -(see recipe) 3 tb Fresh Italian parsley,

  7. 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,

  8. 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,

  9. 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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