Artichoke-Carrot Saute

[Guest guest]

Artichoke-Carrot Saute

 

1 tbsp. butter

2 small carrots, diagonally cut into thin slices

1 clove garlic, minced

1/2 tsp. dried basil or tarragon leaves

1 small red bell pepper, cut into thin strips

1 medium yellow squash, cut into matchsticks

4 artichoke hearts, drained, rinsed & quartered

1 1/2 tsps. lemon juice

salt & pepper

 

In a large skillet over medium heat; melt butter.

Add carrots, garlic and basil; cook and stir 2 minutes.

Add pepper; cook and stir 2 minutes.

Add squash and artichokes; cook and stir 3 minutes.

Add lemon juice; cook and stir 1 minute.

Add salt and pepper to taste.

Makes 2 servings.