Easy Artichoke Sauce
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm), minced or pressed|
|Artichoke hearts||5 , drained and quartered or chopped (14 Ounce Can)|
|Canned artichoke hearts||14 Ounce, drained and quartered or chopped (5 Hearts)|
|Chopped basil/Other fresh herb||2 Tablespoon|
|Chopped fresh basil/Other fresh herb||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Ground black pepper||To Taste|
Heat the oil and butter in a nonreactive saucepan.
When the butter has melted, add the garlic and saute for 2 or 3 minutes, until golden but not brown.
Add the artichoke hearts, basil, and lemon juice, and heat gendy for about 10 minutes.
Add black pepper to taste.