INGREDIENTS
3
Whole artichokes (*)
6 cloves
Garlic, (peeled)
3 tbsp
Olive Oil
8 oz
Gluten free spaghetti noodles
4 tbsp
Pine nuts
1 tsp
Olive Oil
2 tbsp
Garlic, (finely minced)
1 1/2 cups
Cherry tomatoes, (halved)
1/2 cup
Fresh basil (thinly sliced)
Parmesan for topping ((optional - leave off for vegan))
2 tbsp
Olive Oil
Juice of one large lemon
salt/pepper