| Pork with Artichokes and Capers 1 pound of pork tenderloin, cut into 8 crosswise pieces 2 teaspoons of margarine 1 small shallot, finely chopped 1 tablespoon capers, drained 1/4 cup of chicken broth 1 teaspoon of Dijon mustard 1 cup of artichoke hearts, drained, rinsed, halved Fresh lemon slices (optional) Chopped parsley (optional) |
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