1 Tbsp olive oil
One lemon halved
One can (14-ounce) artichoke hearts, halved
Two cloves garlic, thinly sliced
½ cup dry white wine
¼ cup low-fat sour cream
One bunch spinach, thick stems discarded
1. Heat one tablespoon oil in a skillet over medium-high heat. Chop garlic, and set aside for later use. Next, add in artichokes, cut side down, and cook until golden brown, about three minutes. Reduce heat to medium; add in garlic and cook, tossing, until golden brown, about two minutes.
2. Stir in wine and cook for two minutes. Stir in sour cream. Add spinach, season with ¼ teaspoon each salt and pepper, and cook, tossing gently, until spinach begins to wilt, one to two minutes. Serve with chicken.
Makes 4 servings