Artichokes in a Garlic and Olive Oil Sauce


  • 4 ounces small uncooked seashell pasta
  • 2 1/2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 2 cloves garlic
  • 1 sprig fresh basil, chopped
  • 1 (8 ounce) can artichoke hearts, drained and quartered


I Used To Work In A Fabulous Italian Restaurant, And The Cooks Taught Me How To Make This Dish. I Have Modified It A Bit, But It's Very Similar, And Incredibly Delicious.

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