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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 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.
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