Artichokes In White Sauce Recipes

ARTICHOKE HEARTS IN A WHITE WINE GARLIC BUTTER SAUCE

Steps:

• In a medium-sized nonstick pan heat the olive oil over a medium heat.
• Add the garlic and stir for a minute making sure not to let the garlic turn brown.
• Add the white wine and simmer for 2-3 minutes to cook off the alcohol.
• Pour in the lemon juice and stir.
• Cut the butter into cubes and add to the pan gradually making sure to whisk constantly.
• Season with salt and black pepper.
• Carefully add the artichoke hearts and gently toss in the sauce to warm for about a minute.
• Transfer the artichoke hearts and sauce to a serving platter and garnish with the parsley and green onions.
• Serve at once.

ARTICHOKES IN WHITE SAUCE

Steps:

• 1. Cut the artichokes into bite size pieces and set aside. In a sauce pan over medium heat add the olive oil and the flour. stir till all is incorporated. Gradually add the water while stirring till you have a smooth creamy sauce the consistency of heavy cream.
• 2. Add the bouillon cube and onion flakes and stir till cube is dissolved. Add the artichoke pieces salt and pepper and bring to the boil, then lower the heat to low and let it simmer till the artichokes are tender, about 45 minutes. Serve with biscuits or your favorite bread.

DIPPING SAUCE FOR ARTICHOKES

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

CHICKEN AND ARTICHOKES IN WINE SAUCE

Steps:

• Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes. Cook until lightly browned.
• While cooking, dredge the chicken in the flour and sprinkle with salt.
• Remove the artichokes from the skillet and transfer to a plate. Set aside.
• Melt the remaining butter in the skillet along with the remaining olive oil.
• Saute the chicken pieces in this mixture until golden brown on both sides.
• Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.
• Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.
• Stir well to coat everything with the wine sauce.
• Transfer to a plate and squeeze with fresh lemon juice.
• That's it!

LINGUINI WITH ARTICHOKE SAUCE

Steps:

• Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens.
• Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese.
• Cook over low heat until flavors blend, about 5 minutes.
• Add capers and parsley.
• Toss linguini with pasta sauce, and sprinkle with sliced black olives.

CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE

Steps:

• Cook pasta in a large pot of boiling water. Drain.
• Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
• Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
• Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.