1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
4 cloves garlic, peeled, minced
1 teaspoon oregano
2 cups chicken broth
1 lemon, juiced
1 14-ounce can artichoke hearts, drained and chopped small
Heat olive oil over medium-high heat in a wide skillet. Add garlic, and cook 30 seconds. Add oregano, chicken broth and lemon juice. Bring to a boil. Reduce heat and simmer 15 to 25 minutes to reduce the mixture to 1/2 to 3/4 cup. Add chopped artichoke hearts.
