| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Pasta, Sauces, Low-cal |
4 |
Servings |
INGREDIENTS
| 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 |
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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