"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Artichoke and Mushroom Sauce Recipe

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This recipe for Artichoke and Mushroom Sauce, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Akers Good
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 onion, halved and thinly sliced
2 T. olive oil
1 T. butter, melted
2 packages frozen artichoke hearts (9 oz. each)
defrost and drain well
1 lb. mushrooms, quartered
1 C. chicken broth
C. dry vermouth or dry white cooking wine

Directions:
Directions:
Heat olive oil and add sliced onions. Top with butter. Cook until tender, but not browned. Add mushrooms and cook until juice is released. Add quartered artichoke hearts and chicken broth. Simmer broth for 10-15 minutes, covered. Add vermouth and bring mixture back to a simmer. Serve immediately.


To Assemble with Chicken Tender Recipe
Place cooked angel hair pasta in individual bowls. Spoon artichoke and mushroom sauce over pasta. Place chicken strips on top of mixture. Top with freshly grated Parmesan cheese.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
N/A
Personal Notes:
Personal Notes:
Serve with Chicken Tender Recipe

 

 

 

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