Pick of the Piccata Sauce

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.