1 lb (around 12) baby artichokes
1/2 cup chicken broth
1/2 cup onions, chopped
1 clove crushed garlic
1 cup marinara or spaghetti sauce
1/4 cup fresh parmesan cheese, grated
2 tbsp olive oil
artichoke leaves and lemon wedges to serve
1/2 lb spaghetti or fettuccine
Rinse the artichokes. Remove the tough outer leaves by bending back and snapping at the base. The top half of the artichoke leaves should be green, the bottom half yellow. Cut the tips of the leaves off and remove the stems. Cut the artichokes in half length-wise. Rub all cut surfaces with the half lemon.
Put the olive oil in a large saucepan. Heat over a medium heat and add the onions, garlic and artichokes. Fry for 5-10 minutes until onions are soft. Add the chicken broth, put the lid on, bring to the boil then reduce to a simmer and cook for 10-15 minutes. Take the lid off and boil until the liquid has evaporated.
Preheat the grill. Put the marinara or spaghetti sauce on the bottom of an over-proof dish. Arrange the artichokes, cut side down on top and cover with the grated parmesan cheese. Grill for 5 minutes until sauce is heated through and cheese is melted.
Cook spaghetti or fettuccine according to the instructions. Put on 2 warm plates, divide the artichoke mixture into two and pour over the pasta. Garnish with lemon wedges and artichokes leaves.