Ingredients
2 cups water4 cups fresh broccoli florets2 garlic cloves, minced1 tablespoon olive oil1 can (14 ounces) water-packed artichoke hearts, rinsed and drained1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon hot pepper sauce1 tablespoon lemon juice2 tablespoons grated Parmesan cheese
Preparation
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.
