| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Low-cal, Pasta, Sauces | 4 | Servings |
INGREDIENTS
| 1 | Lemon, cut in half | |
| 2 | lb | Baby artichokes |
| 2 1/2 | T | Olive oil |
| 3 | Garlic cloves, chopped fine | |
| 1 1/4 | c | Reduced chicken broth |
| see recipe | ||
| 3 | T | Fresh Italian parsley |
| chopped | ||
| Freshly ground black pepper | ||
| Cooked pasta of your choice |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 79
Total Fat: 9g
Cholesterol: 0mg
Sodium: 350.7mg
Potassium: 247.8mg
Carbohydrates: 4.1g
Fiber: 2.1g
Sugar: <1g
Protein: 3.3g