Garlic Basil Artichoke Sauce

Makes: 
2 cups of sauce; 6 servings
Utensil: 
Saladmaster Food Processor
10" Chef's Gourmet Skillet
small mixing bowl
Rate Recipe: 
Contributed By: 
Cathy Vogt
Certified Health Coach & Natural Foods Chef

Ingredients

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
12
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 12
cups
vegetable stock
(350
ml)
14
cup
fresh basil leaves, chopped
(11
g)
14
cup
fresh parsley leaves, chopped
(11
g)
12
teaspoon
natural salt
(3
g)
freshly ground pepper, to taste
14
cup
Pecorino Romano cheese, shredded, use Cone #1
(25
g)
Directions: 
  1. 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.
  2. Add artichoke hearts and sauté for 3 - 5 minutes until liquid has evaporated and artichoke hearts start to brown lightly.
  3. Add lemon zest and white wine.
  4. 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.
  5. Add basil, parsley, salt, pepper and cheese. Stir to combine.
  6. 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.
Nutritional Information per Serving
Calories: 
93
Total Fat: 
1g
Saturated Fat: 
1g
Cholesterol: 
4mg
Sodium: 
513mg
Total Carbs: 
11g
Dietary Fiber: 
4g
Sugar: 
2g
Protein: 
4g

Directions

Tips

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