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Pasta: Lemon Basil Butter Sauce




Source of Recipe


Deborah Mele


Recipe Introduction


" I made this sauce after dining at an Italian restaurant in the States that served a similar sauce on many of their dishes. This sauce is great on chicken or seafood, and you can vary it in many ways."


List of Ingredients




1 1/2 Sticks Unsalted Butter

Juice of 1 Large Lemon

4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces

4 to 5 Sun-dried Tomatoes, Chopped

1 Large Garlic Clove, Peeled And Minced

3 Tablespoons Chopped Fresh Basil

Salt & Pepper


Recipe










Melt the butter in a heavy saucepan. Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat. Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil.


YIELD: About 1 1/2 Cups

NOTE: If you didn't want to take the time to prepare and cook the fresh artichokes, you could use frozen or canned, although I can't say it would be quite as flavorful.

Variations: When I am in the mood, I add a teaspoon or so of drained capers, or 10 to 12 pitted and chopped black olives to this sauce.