Cooking Recipe Pasta With Baby Artichoke Heart Saute
Recipe Ingredients
Directions
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.