Spaghetti with Tomato and Artichoke

Name: Spaghetti with Tomato and Artichoke
Yield: 1
Ingredients: 4 artichoke hearts; 100g spaghetti; 2 cloves garlic, minced; 1/4 cup (chopped) extra virgin olive oil; 1 tomato, peeled and seeded, diced; 1/4 cup (chopped) parsley; 1/4 cup (chopped) basil; Salt and black pepper to taste; To serve with; 2 tablespoons extra virgin olive oil; To garnish; Rosesmary sprigs

1
4 artichoke hearts
2
100g spaghetti
3
2 cloves garlic, minced
4
1/4 cup (chopped) extra virgin olive oil
5
1 tomato, peeled and seeded, diced
6
1/4 cup (chopped) parsley
7
1/4 cup (chopped) basil
8
Salt and black pepper to taste
9
To serve with
10
2 tablespoons extra virgin olive oil
11
To garnish
12
Rosesmary sprigs

Ingredients

1
4 artichoke hearts
2
100g spaghetti
3
2 cloves garlic, minced
4
1/4 cup (chopped) extra virgin olive oil
5
1 tomato, peeled and seeded, diced
6
1/4 cup (chopped) parsley
7
1/4 cup (chopped) basil
8
Salt and black pepper to taste
9
To serve with
10
2 tablespoons extra virgin olive oil
11
To garnish
12
Rosesmary sprigs

Directions

1
Wash the artichoke hearts and remove the tougher outer leaves
2
Cut them in half and cook in boiling water for 20 minutes or until tender
3
Drain and reserve
4
Cook the spaghetti in a large pot of boiling, salted water for 9 minutes or until al dente. Reserve
5
In a separate pan, heat 2 tablespoons of olive oil over medium heat
6
Add the minced garlic and sauté for 1 minute
7
Add the artichoke hearts, tomato, parsley, basil, and diced garlic to the pan
8
Cook, stirring occasionally, for 3 minutes or until heated through
9
Season with salt and black pepper to taste
10
Arrange the cooked spaghetti on a platter
11
Add the artichoke mixture and toss to combine
12
Serve immediately, drizzled with extra virgin olive oil
13
Garnish with rosemary sprigs.