Friday, April 4, 2014

Artichoke and White Wine Pasta

Artichoke and White Wine Pasta
Serves: 6

2 cans quartered artichokes packed in water, drained

1/2 cup dry white wine
3 cups chicken stock
1/3 cup heavy cream
2 cloves garlic, minced
1 Tablespoon EVOO
4 Tablespoons butter (not margarine); Divided
3 Tablespoons flour
Salt and Pepper
1 box of pasta (I used Rotini this time) prepared as package directs.

Drain artichokes and roll them up in paper towel to dry them. I usually do this about 15 minutes before I'm going to make the sauce so they can get nice and dry.

Heat a large skillet over medium high heat, add 1T butter and EVOO. Sauté artichokes until browned, seasoning them with salt and pepper. Add garlic and let cook one minute. Remove from pan, add white wine and scrape up the brown bits off the pan. Let it reduce by half and then remove it from the pan (I put it in a bowl with my artichokes).  

Add 3T butter and 3T flour to pan over medium heat to make a roux. Let the flour cook with the butter for about a minute then add your chicken stock, whisking to combine. Cook until thickened about 5-8 minutes. Reduce heat to a simmer, add your cream, cook for 3 minutes. Season with salt and pepper, then add your artichoke and wine mixture back in. Simmer for 3-5 minutes. Serve over cooked pasta.

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