Garlic Basil Artichoke Sauce
Makes:
2 cups of sauce; 6 servings
Utensil:
Saladmaster Food Processor
10" Chef's Gourmet Skillet
small mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Recipe Description:
Stir Together a simple sauce to toss with pasta or serve alongside a piece of grilled chicken or fish for a quick weeknight meal. This sauce will soon become a go to for easy and delicious meals. It is low in calories and fat, without sacrificing on flavor.
4
cloves garlic, shredded, use Cone #1
1⁄2
cup
sweet onions or Vidalia onions, strung, use Cone #2
(80
g)
2
cups
artichoke hearts, packed in water, drained and chopped into small pieces
(330
g)
1
lemon, zested, use Cone #1
1
cup
white wine
(240
ml)
1
tablespoon
arrowroot powder
(8
g)
1 1⁄2
cups
vegetable stock
(350
ml)
1⁄4
cup
fresh basil leaves, chopped
(11
g)
1⁄4
cup
fresh parsley leaves, chopped
(11
g)
1⁄2
teaspoon
natural salt
(3
g)
freshly ground pepper, to taste
1⁄4
cup
Pecorino Romano cheese, shredded, use Cone #1
(25
g)
Directions:
- Preheat skillet over medium heat. When several drops of water sprinkled in skillet skitter and dissipate, approximately 7 - 9 minutes, add garlic and onions. Sauté for 1 minute, stirring constantly to prevent burning.
- Add artichoke hearts and sauté for 3 - 5 minutes until liquid has evaporated and artichoke hearts start to brown lightly.
- Add lemon zest and white wine.
- In a small bowl, thoroughly mix together arrowroot powder and vegetable stock. Pour mixture over sautéed vegetables and cook for 2 - 3 minutes until it begins to thicken.
- Add basil, parsley, salt, pepper and cheese. Stir to combine.
- Serve sauce warm.
Tips:
- Add in additional fresh herbs, such as thyme and parsley.
- Substitute fresh basil with 2 teaspoons of dried basil.
- If you are pairing this with a chicken dish, substitute chicken stock with vegetable stock.
- Cornstarch may be substituted for arrowroot powder.