1/4 cup olive oil
1/4 cup butter or margarine
4-6 garlic cloves, minced
1 can (14oz.) quartered artichoke hearts, drained and chopped
2 T. chopped fresh basil or parsley
1 T. fresh lemon juice
Ground black pepper

In saucepan, heat oil and butter. When butter is melted, add garlic and sauté for 2-3 min. Add artichoke hearts, basil, and lemon juice and simmer for 10 min. Add black pepper to taste. Serve warm over pasta with fresh parmesan.

**This sauce is easy and versatile. I have served over linguine, spinach fettucine, and cheese ravioli. I have also added olives, red peppers, red onion. May be good with fish too!

Stacy Hart-Vance
Adapted from "Moosewood Restaurant Cooks at Home"