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10 minutes
10 minutes
20 minutes
- 1 cup chicken broth
- 1 tablespoon minced garlic
- 2 artichoke hearts, sliced into eighths
- 1.5 tablespoons lemon juice
- 1.5 tablespoons chopped capers
- 2 tablespoons butter
- 2 tablespoons cold water
- 1 tablespoon cornstarch
- In a small saucepan over high heat, bring chicken broth and garlic to a lively boil. Lower the heat to medium and gently simmer. Stir in artichoke hearts, lemon juice, and capers and let it simmer for 3 minutes. Add butter and whisk until it melts smoothly into the mixture.
- Incorporate water and cornstarch in a small bowl, blend into the sauce, and cook until thickened and bubbly for about 30 seconds.
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