Artichoke Alfredo Sauce
Tonight we revisited the Artichoke Alfredo Sauce recipe that I tried over the summer. For those who don't remember, it was a creamy sauce made to taste like hot artichoke dip, something I've been known to love more than life itself.
The dish is so simple to make but it tastes like a million bucks. It really does taste like the artichoke dip my mom makes at the holidays.
Artichoke Alfredo Sauce
Cook's Country
Olive oil
1 onion, finely diced
3 cloves garlic, grated
2 cans artichoke hearts, drained, rinsed and chopped into large pieces
1 cup heavy cream plus 1/4 cup, divided
Juice and zest of one lemon
1/2 cup sour cream
Grated pecorino cheese
Salt and pepper
1 lb spaghetti
2 tablespoons chopped parsley
Heat oil and saute onion in a large skillet over medium-high heat until tender. Add garlic and cook until fragrant before adding artichoke hearts. Cook together for about 5 minutes then add 1 cup of heavy cream, the juice and zest of one lemon, 1/2 cup of sour cream, some grated Pecorino cheese, salt and pepper off the heat.
When the spaghetti is just about done put the pan back on the heat just to warm up the sauce (don't boil the mixture or it will separate) and then toss the pasta with the sauce and an additional 1/4 cup of heavy cream, chopped parsley and more cheese, salt and pepper to taste.
The dish is so simple to make but it tastes like a million bucks. It really does taste like the artichoke dip my mom makes at the holidays.
Artichoke Alfredo Sauce
Cook's Country
Olive oil
1 onion, finely diced
3 cloves garlic, grated
2 cans artichoke hearts, drained, rinsed and chopped into large pieces
1 cup heavy cream plus 1/4 cup, divided
Juice and zest of one lemon
1/2 cup sour cream
Grated pecorino cheese
Salt and pepper
1 lb spaghetti
2 tablespoons chopped parsley
Heat oil and saute onion in a large skillet over medium-high heat until tender. Add garlic and cook until fragrant before adding artichoke hearts. Cook together for about 5 minutes then add 1 cup of heavy cream, the juice and zest of one lemon, 1/2 cup of sour cream, some grated Pecorino cheese, salt and pepper off the heat.
When the spaghetti is just about done put the pan back on the heat just to warm up the sauce (don't boil the mixture or it will separate) and then toss the pasta with the sauce and an additional 1/4 cup of heavy cream, chopped parsley and more cheese, salt and pepper to taste.
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