Pasta Salad In Artichoke Cups - cooking recipe

Ingredients

5 cloves garlic
1/2 c. white wine
6 medium artichokes for cups
1 lemon, cut into halves
1 Tbsp. plus 1 tsp. olive oil, divided
chicken broth
Basil Vinaigrette Dressing (recipe follows)
8 oz. uncooked corkscrew pasta or pasta twists, cooked, rinsed and drained
1/2 tsp. dried basil leaves, crushed
2 c. sliced, cooked artichoke hearts (not marinated)

Preparation

Simmer garlic and wine in small saucepan 10 minutes. Meanwhile, cut bottoms of artichokes flat and remove outer leaves. Cut 1-inch from tops; snip tips from remaining leaves and rub ends with lemon.
Add artichokes, wine-garlic mixture and 1 tablespoon oil to 2 inches boiling chicken broth in large saucepan.
Cover; simmer 25 to 30 minutes or until leaves pull easily from base; drain.