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Pasta with baby artichoke heart saute
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| Artist: |
_ |
| Categories: |
Artichoke, Pastas & Noodles, Sauces & Dressings, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | Lemon, cut in half | | 2
| lbs | Baby artichokes | | 2 1/2
| tbsp | Olive oil | | 3
| med | Garlic cloves, chopped fine | | 1 1/4
| cup | Reduced chicken broth | | | -(see recipe) | | 3
| tbsp | Fresh Italian parsley | | | -chopped | | | Freshly ground black pepper | | | Cooked pasta of your choice |
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Procedures:
| 1 | Squeeze and reserve 2 ?tbs 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. |
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