5 tablespoons olive oil
3 garlic cloves
1 bag frozen artichoke hearts
1 cup white wine
1 tablespoon butter
1 box frozen peas
Salt and pepper
1/2 cup parsley
2 pounds angel hair pasta
8 ounces camembert cheese
Bring a pot of salted water on the stove to boil. In a frying pan, add 4 tablespoons olive oil, garlic, artichoke hearts and lemon and saute until artichokes are caramelized. Then add white wine simmer until wine is reduced 2/3. Fold in butter. Add peas, and season with salt and pepper to taste. Garnish with parsley.
Cook pasta, strain in colander and add 1 tablespoon olive oil so pasta won't stick.
Pour sauce over pasta. Add cheese and toss.
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