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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Artichoke and Mushroom Sauce Recipe

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This recipe for Artichoke and Mushroom Sauce is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
½ 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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