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Artichoke Sauce


3 Tablespoons Olive Oil

4 cloves of Garlic sliced thin

1/4 cup chopped fresh Parsley


Black Pepper

Olives (pitted black sliced)  aprox 1/2 can

2 cans quartered Artichoke Hearts drained, reserve juice

Parmasan Cheese

Juice of one lemon

crushed red pepper as desired to taste.  (optional)


While the Pasta water comes to a boil. In a Saucepan saute' the garlic until golden brown.  Add the Artichokes, Olives, Artichoke juice, and lemon juice.  Bring to a boil, and turn down to simmer, while the pasta cooks. 

     When straining the Pasta be sure to reserve about a cup of pasta water to add to the sauce.  Add the pasta water and Parsley to the sauce.  Add the drained cooked pasta to the sauce, season to taste with salt and pepper and red pepper flakes if desired.  When served top with Parmesan Cheese.