Pasta with Baby Artichoke Heart Saute

Ready in 1 hour

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3 md cloves Garlic; chopped fine
1 Lemon; cut in half
1 1/4 c Reduced chicken broth
2 1/2 tb olive oil
3 tb Fresh Italian parsley,
pasta; Cooked, of your choice
Black Pepper; freshly ground
2 lb Baby artichokes

Original recipe makes 4



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.

Calories Per Serving: 139 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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