Ravioli With A Chamomile Lemon Tea Cream

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1-ounce unsalted butter

1-ounce olive oil

1 medium clove garlic, finely chopped

1 whole artichoke heart cut in quarters

1-ounce chopped tomatoes

1 cup chamomile lemon tea, divided

1 cup fresh spinach leaves

1/2 lemon, juiced

4 ounces heavy cream

2 ounces Parmesan

1 pinch salt

1 pinch pepper

6 ravioli, your choice

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