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Total Time: 30 minutes Serves: 4 3 Tbs. Henry's Market Organic Extra Virgin Olive Oil 2 cloves minced garlic 16 baby artichokes, halved lengthwise 1/2 c. vegetable or chicken broth or white wine zest and juice of one lemon 6 fresh basil leaves, thinly sliced 3 Tbs. toasted pine nuts 2 Tbs. grated Parmigiano Reggiano cheese Heat a large skillet over medium high heat. Add olive and garlic. Cook for one minute. Add artichokes and vegetable broth, cover and cook for 4 minutes, until artichokes are soft. Stir in lemon zest and juice. Garnish with basil, pine nuts and cheese. Season with salt and pepper. TIP: Serve with grilled shrimp over linguine topped with fresh basil. Nutrition Facts Per Serving (395g): 170 calories (60 from fat), 7g total fat, 1.5g saturated fat, 0g trans fat, 5mg cholesterol, 380mg sodium, 23g carbohydrate, 11g dietary fiber, 4g sugars, 9g protein |
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