Pick of the Piccata Sauce

Ingredients

• 1 cup chicken broth
• 1 tablespoon minced garlic
• 2 artichoke hearts, sliced into eighths
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons chopped capers
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

Combine the chicken broth and garlic in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium to simmer. Stir in the artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Whisk in the butter.

In a separate dish, mix together the cornstarch and cold water. Stir the cornstarch mixture into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.