Preparation instructions are too vague. (Leaves have to be peeled away until completely yellow otherwise they are too tough) and the artichokes should be cooked in the broth for AT LEAST 30 minutes!
YIELD
4 servingsPREP
10 minCOOK
5 minREADY
15 minIngredients
Directions
Squeeze and reserve 2½ tablespoon 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 sauté 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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