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 onee 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.