Pasta with Baby Artichoke Heart Saute Recipe
Ingredients
| Lemon | 1 , cut in half | |
| 2 pounds baby artichokes | ||
| Olive oil | 2 1/2 Tablespoon | |
| 3 medium garlic cloves, chopped fine | ||
| Chicken broth | 1 1/4 Cup (16 tbs), reduced | |
| 3 tablespoons chopped fresh Italian parsley | ||
| black pepper | 1 | |
| 1 pound pasta, cooked and drained | ||
Directions
Squeeze and reserve 2 1/2 tablespoons of lemon juice.
Fill a mixing bowl with cold water and squeeze the remaining lemon juice into the water.
With a small, sharp knife, stem, 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 immediately over cooked pasta.
Season to taste with black pepper.
Fill a mixing bowl with cold water and squeeze the remaining lemon juice into the water.
With a small, sharp knife, stem, 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 immediately over cooked pasta.
Season to taste with black pepper.
Chef
