pan with a wooden spoon. add the chicken broth and ginger, and bring to a boil. turn off the heat, add the basil and mint to the pan and swirl the pan to combine. serve and spoon the herb sauce over the chicken.
fill a large pot up with water and boil with a little salt. cut the very top of the artichoke off and place into pot. be sure that the water level is high enough to cover the artichoke. cover and boil for 30 to 35 minutes. drain water and serve. the butter sauce is 4 tablespoons of melted butter with a 1/2 teaspoon of lemon juice. i love 