Side Pannel
Pasta with Baby Artichoke Heart Saute
Pasta with Baby Artichoke Heart Saute
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Pasta, Low Calorie
Ingredients List
- 1 Lemon, cut in half
- 2 lb Baby artichokes
- 2 1/2 tb Olive oil
- 3 md Garlic cloves, chopped fine
- 1 1/4 c Reduced chicken broth
- -(see recipe)
- 3 tb Fresh Italian parsley,
- -chopped
- Freshly ground black pepper
- Cooked pasta of your choice
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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
