---------- Recipe via Meal-Master (tm) v8.02
  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,
            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
   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.