Cookbook

Ingredients

• 1 lg spaghetti
• 3 tbsp huile d'olive
• 2 gousse ail, hache
• 1 medium echalotte, hache
• 1 boite coeur d'artichaux, en 2; 12 ounces
• 1 citron, zeste et jus
• 1 1/2 cup vin blanc
• 2 Tbsp persil, hache
• 6 feuilles basilique, hache
• 4 Tbsp beurre
• 1/2 tsp poivre
• parmesan

Instructions

1. Cook pasta, one minute less than instructions. While pasta is cooking, add olive oil to large skillet . Add garlic and shallot and saute for 3'. Add artichoke hearts, lemon zest and juice and wine. Bring to a simmer for 10' or until liquid has reduced to half and coats the back of the spoon. Stir in half the parsley and basil. Add butter and let it melt into the sauce. Season. When pasta is cooked, drain and toss it in the skillet with the sauce and remaining parsley and basil.

2. Serve with Parmesan.