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Ingredients
- 4 TBL unsalted butter
- 1 sm. onion, chopped fine
- 1 garlic clove, minced
- 2 (8oz) can artichoke hearts - drained,
- rinsed & chopped coarse
- 1/2 C sour cream
- 1 1/4 C heavy cream
- 1/2 C finely grated parmesan cheese
- 1/2 tsp grated zest plus 1 TBL juice
- from 1 lemon
- S & Pepper
- 1/4 C chopped fresh parsley
- 2 TBL chopped fresh basil
Preparation
Step 1
melt butter in lg. skillet over med heat
add onion & cook until softened - 3-5 min
add garlic & cook until fragrant -
abt 1 min
increase heat to med-high
add artichokes & cook until slightly
browned - 3-5 min
remove from heat & stir in sour cream,
1 C heavy cream, parmesan & lemon
zest & juice
cook over low heat (do not boil) until
ingredients are heated through
abt 2 min
season w/ S & P
toss sauce, remaining 1/4 C cream,
parsley & basil w/ cooked pasta
serve