Recipe - Pasta With Baby Artichoke Heart Saute

1 Lemon, cut in half
2 pound Baby artichokes
2 One half tablespoon Olive oil
3 md Garlic cloves, chopped fine
1 One fourth cup Reduced chicken broth
(see recipe)
3 tablespoon Fresh Italian parsley,
chopped
Freshly ground black pepper
Cooked pasta of your choice

Squeeze and reserve 2 One half 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