ABOUT 15 LEAVES
8 OZ OR CANNED (NON-MARINATED)
3 CLOVES, MINCED
PINCH OR TWO (OPTIONAL AND TO TASTE)
FRESHLY GROUND (OPTIONAL AND TO TASTE)
Cook pasta per package directions until al dente.
While pasta is cooking, slice cherry tomatoes in half and keep to side.
Dice the artichoke hearts into bite size pieces and keep to the side.
Finely mince the garlic and keep to side.
In a medium saucepan over low heat, add the Maine Lobster Butter (1 and ½ of the butter disks) and let it melt.
Add the garlic first and let sear, being careful not to burn.
Add the tomatoes and artichoke hearts, stirring frequently. Allow the tomatoes to release their juices and become wilted.
When pasta is done cooking, drain, and immediately add to bowl.
Pour the sauce pan contents over the pasta and toss well. Add salt and pepper to taste.
Garnish with fresh basil and enjoy!
Additional garnish suggestions: Sprinkle with fresh grated mozzarella or parmesan
Pairing suggestions: This delicious dish pairs well with a Sauvignon Blanc or a Pilsner