Recipe number 47165 is

Pasta With Baby Artichoke Heart Saute

The ingredients are:
1 Lemon, cut in half 2 lb Baby artichokes 2 1/2 tbsp Olive oil 3 medium Garlic cloves, chopped fine 1 1/4 cup Reduced chicken broth (see recipe) 3 tbsp Fresh Italian parsley, chopped Freshly ground black pepper Cooked pasta of your choice

The recipe yield is:
4 Servings

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.

Pasta; Sauces; Low-Cal

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