- 2 cups water
- 4 cups fresh broccoli florets
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese
- In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside.
- In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan. Yield: 6 servings.
Originally published as Zesty Broccoli and Artichokes in Country February/March 2001, p49
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