Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

Browse by categories