Easy Creamy Artichoke Sauce
¼ cup (half a stick) butter
4-6 garlic cloves, chopped
1 14-oz. can of artichoke hearts, quartered
A handful of fresh basil leaves, sliced into thin strips
1 tbsp. fresh lemon juice
Salt and pepper to taste
Start by melting the butter and oil together on medium-high heat. Once melted, add the chopped garlic and cook for 3-4 minutes until slightly golden – not brown! The worst is burnt garlic.