Advertisement
Recipe: Artichoke Sauce With Mushrooms And Greens
Similar Categories: Artichoke, Sauce, Mushrooms, Greens
Artichoke Sauce With Mushrooms And Greens
1 tablespoon olive oil
1 cup onion -- minced
3/4 pound mushroom -- sliced
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 pound kale or collard greens -- stemmed and chopped
4 large clov garlic -- minced
4 tablespoons vegetable broth or water
OR for a zippier taste -- white wine
1 tablespoon unbleached white flour
2 6 oz. jars marinated artichoke hearts or
-- crowns
freshly ground black pepper -- to taste
6 leaves fresh basil
3 tablespoons milk or cream -- optional
1. Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and saute for about 2 minutes over medium heat. 2. Add the mushrooms, 1/2 tsp. salt, thyme and sage. 3. Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt. 4. Stir, cover, and cook another 5 minutes over medium heat. 5. Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle. 6. Cook uncovered for another minute or two, stiring constantly. The liquid will thicken. 7. Cut the artichokes into bite sized pieces. Add these to the skillet, along with all the liquid from the jars. 8. Grind in some black pepper, stir in the basil, and if desired, stir in the milk or cream. Remove from heat and serve.
1 tablespoon olive oil
1 cup onion -- minced
3/4 pound mushroom -- sliced
1 1/2 teaspoons salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 pound kale or collard greens -- stemmed and chopped
4 large clov garlic -- minced
4 tablespoons vegetable broth or water
OR for a zippier taste -- white wine
1 tablespoon unbleached white flour
2 6 oz. jars marinated artichoke hearts or
-- crowns
freshly ground black pepper -- to taste
6 leaves fresh basil
3 tablespoons milk or cream -- optional
1. Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and saute for about 2 minutes over medium heat. 2. Add the mushrooms, 1/2 tsp. salt, thyme and sage. 3. Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt. 4. Stir, cover, and cook another 5 minutes over medium heat. 5. Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle. 6. Cook uncovered for another minute or two, stiring constantly. The liquid will thicken. 7. Cut the artichokes into bite sized pieces. Add these to the skillet, along with all the liquid from the jars. 8. Grind in some black pepper, stir in the basil, and if desired, stir in the milk or cream. Remove from heat and serve.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichoke, Sauce, Mushrooms, Greens
| Artichoke Linguine | Arugula Tomato Topping |