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Artichoke Sauce with Mushrooms and Greens
1 tb Olive oil
1 c Onion; minced
3/4 lb Mushroom; sliced
1 1/2 ts Salt
1/2 ts Dried thyme
1/2 ts Dried sage
1/2 lb Kale or collard greens; stemmed and chopped
4 lg Clov garlic; minced
4 tb Vegetable broth or water; or for a zippier taste, white wine
1 tb Unbleached white flour
2 6 oz. jars marinated artichoke hearts or crowns
Freshly ground black pepper; to taste
6 Leaves fresh basil
3 tb Milk or cream; optional
Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and saute for about 2 minutes over medium heat.
Add the mushrooms, 1/2 tsp. salt, thyme and sage.
Stir and cook over medium heat for about 5 minutes, then add the greens, garlic, and remaining salt.
Stir, cover, and cook another 5 minutes over medium heat.
Add the broth, water, or wine, and wait until it bubbles. Sprinkle in the flour, stirring as you sprinkle.
Cook uncovered for another minute or two, stiring constantly. The liquid will thicken.
Cut the artichokes into bite sized pieces. Add these to the skillet, along with all the liquid from the jars.
Grind in some black pepper, stir in the basil, and if desired, stir in the milk or cream. Remove from heat and serve.
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