---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PASTA WITH BABY ARTICHOKE HEART SAUTE
 Categories: Pasta, Sauces, Low-cal
      Yield: 4 servings
 
      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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