Pasta with Baby Artichoke Heart Saute

• 1 each lemon cut in half
• 2 pounds baby artichokes
• 2 1/2 tablespoons olive oil
• 3 medium garlic cloves fine
• 1 1/4 cups chicken broth reduced
• 3 tablespoons parsley leaves fresh italian, chopped
• 1 x black pepper freshly ground
• 1 x pasta of your choice, cooked

1. Squeeze and reserve 2 1/2 tablespoon of lemon juice.
2. Fill a mixing bowl with cold water and squeeze the remaining lemon juice into the water.
3. 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.
4. 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.
5. Meanwhile, drain the artichokes and pat them dry in a kitchen towel.
6. Add them to the pan and saute them until they begin to turn golden, 3 to 4 minutes.
7. Pour in the broth and reserved lemon juice.
8. Bring to a boil, then toss with the parsley.
9. Serve imediately over cooked pasta.
10. Season to taste with black pepper.

lemon, baby artichokes, olive oil, garlic, chicken broth reduced, parsley, black pepper, pasta

Taken from recipeland.com/recipe/v/pasta-baby-artichoke-heart-saut-32501 (may not work)