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Ingredients

• 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

Description

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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