Artichoke Cream Sauce
Artichoke Cream Sauce is a rich and flavorful sauce made with tender artichokes, garlic, cream, Parmesan cheese, and seasonings. It’s smooth, creamy, and perfect for pasta, chicken, or seafood. This elegant yet simple sauce adds a deliciously velvety texture and a mild, slightly tangy taste to dishes.
Equipment
- Medium-sized saucepan
- Wooden spoon or spatula
- Blender or food processor
- Knife and chopping board
- Measuring cups and spoons
Ingredients
- 1 can artichoke hearts drained and chopped
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ¼ cup grated Parmesan cheese
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- In a saucepan, heat olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
- Add the chopped artichoke hearts to the pan and cook for 3–4 minutes, stirring occasionally. This allows the artichokes to absorb the buttery garlic flavors.
- Transfer the artichoke mixture to a blender or food processor. Add heavy cream, lemon juice, salt, and pepper. Blend until the mixture reaches a smooth consistency.
- Pour the blended mixture back into the saucepan over low heat. Stir in Parmesan cheese and let it simmer for 5 minutes until thickened. Adjust seasoning as needed.
- Remove from heat and garnish with chopped fresh parsley or basil. Serve warm over pasta, grilled meats, or as a dipping sauce.