Pasta with Baby Artichoke Heart Saute

1. 1

   Squeeze and reserve 2 1/2 tablespoon of lemon juice.

2. 2

   Fill a mixing bowl with cold water and squeeze the remaining lemon juice into the water.

3. 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. 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. 5

   Meanwhile, drain the artichokes and pat them dry in a kitchen towel.

6. 6

   Add them to the pan and saute them until they begin to turn golden, 3 to 4 minutes.

7. 7

   Pour in the broth and reserved lemon juice.

8. 8

   Bring to a boil, then toss with the parsley.

9. 9

   Serve imediately over cooked pasta.

10. 10

    Season to taste with black pepper.

* Per serving · 4 servings · Values may vary.