Lemon-Basil Artichokes with Pasta
By Corporate Chef Tom Fraker

1 package Melissa’s Steamed Artichokes
¼ pound Spaghetti – cooked
½ package Melissa’s Pine Nuts – slightly toasted
½ Shallot – thinly sliced
1 Lemon – zested and juiced
2 tablespoons Minced Basil
to taste Kosher Salt and Freshly Ground Pepper

In a bowl, combine the artichokes, spaghetti, pine nuts and shallot.

In another bowl, whisk together the lemon zest, juice, basil and salt and pepper.

Add the mixture to the other bowl, toss and serve. Makes about 2 servings.