
Sauteed Artichoke Hearts in Parsley-Lemon Sauce
Ingredients:
- 2 lemons
- 6 artichokes
- 3 Tbs. extra-virgin olive oil
- 1 garlic clove, minced
- 1/3 cup lemon juice
- 1/3 cup chicken or vegetable stock, or canned broth
- 1/2 tsp. salt
- 2 Tbs. minced fresh flat-leaf parsley
Directions:
In a heavy-bottomed saucepan over medium heat, warm the olive oil. Add the garlic and the artichokes and sauté until the artichokes turn lightly golden, 4 to 5 minutes. Raise the heat to high, add the lemon juice and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Then add the stock and salt, reduce the heat to low, cover and simmer until the bases of the artichoke pieces are easily pierced with a fork, about 10 minutes.
Stir in the parsley and remove the pan from the heat. Using a slotted spoon, transfer the artichoke pieces to warmed individual plates or a serving platter or bowl. Spoon the pan sauce over the top. Cut the remaining lemon into slices and garnish the artichokes. Serve hot or at room temperature.