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Artichoke Cream Sauce

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Artichoke Cream Sauce

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3 tablespoons butter

½ cup diced onions

1 teaspoon minced fresh garlic

2 to 3 tablespoons flour

1 cup heavy cream

1 cup milk

¼ cup white wine

½ teaspoon dill weed

½ teaspoon salt

¼ teaspoon pepper

¼ cup grated parmesan cheese

½ cup chopped, cooked artichoke hearts

Saute the onions and garlic in butter in a medium saucepan over medium high heat for about 2 minutes. Stir in the flour and continue cooking and stirring over medium heat for about 1 minute, so the flour loses its bitter flavor. Whisk in the cream and milk and cook over medium heat for I minute. Add the wine and seasonings and continue cooking until the sauce begins to thicken, about 5 minutes. Stir in the parmesan cheese and artichoke hearts until well incorporated. Serve over the ravioli and/or salmon.

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