Recipe by Cooking Light magazine
"Capers give this dish a pungent, briny flavor. Look for them near the olives in your supermarket. Try serving the artichokes with French bread or grilled polenta."
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fresh lemon juice, divided
large artichokes (about 1 pound each)
dry white wine
1 (16 ounce) can
fat-free, less-sodium chicken broth
chopped fresh parsley
This was absolutely fantastic. I made it with baby artichokes that the grocery store had on sale (because no one knew what to do with them). It was very easy. I served it over pasta and grated Parmesan cheese over it.
These tasted pretty good but not sure it was worth the trouble to clean/trim the artichokes. If I try again it will be with frozen hearts. Thanks, though!
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