Artichoke Sauce
Artichoke Sauce
1/4 cup olive oil (preferably not Extra Virgin, as that will smoke when heated)
1/4 cup butter
6 cloves garlic, minced or pressed, more or less to taste
5 chopped artichoke hearts (14 oz can, drained)
2 tbs chopped fresh herbs (I prefer basil)
1 tbs fresh lemon juice
black pepper to taste, when served
Heat oil and butter in saucepan until butter melts. Saute garlic in oil 2-3 minutes, until golden; can also add a pinch of cayenne with the garlic for added hotness (it will toast slightly and darken in color). Add artichoke hearts, herbs, and lemon juice. Heat gently for about 10 minutes; break up artichoke hearts with the edge of a spoon so they mingle throughout the sauce.
Serve warm over pasta and/or steamed vegetables. Top with grated parmesan, chopped tomatoes, sprigs of basil, that sort of thing.
1/4 cup olive oil (preferably not Extra Virgin, as that will smoke when heated)
1/4 cup butter
6 cloves garlic, minced or pressed, more or less to taste
5 chopped artichoke hearts (14 oz can, drained)
2 tbs chopped fresh herbs (I prefer basil)
1 tbs fresh lemon juice
black pepper to taste, when served
Heat oil and butter in saucepan until butter melts. Saute garlic in oil 2-3 minutes, until golden; can also add a pinch of cayenne with the garlic for added hotness (it will toast slightly and darken in color). Add artichoke hearts, herbs, and lemon juice. Heat gently for about 10 minutes; break up artichoke hearts with the edge of a spoon so they mingle throughout the sauce.
Serve warm over pasta and/or steamed vegetables. Top with grated parmesan, chopped tomatoes, sprigs of basil, that sort of thing.