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.

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