Cook the Book – Roasted Mushroom and Artichoke Sauce

I love artichokes any way you cook them.  But this tangy, creamy sauce is one of my favorites.  When artichokes are on sale, I’ll get a bunch of them and serve this sauce on the boat for pasta night.  It used to be that I’d only serve one sauce, but then my energetic side got the better of me (coinciding with the girls getting a little older) and I now serve at least two, if not three sauces.  I know the list of ingredients is long, but really, they are all worth it.

Roasted Mushroom and Artichoke Sauce

1 pound whole, clean button mushrooms
Olive oil as needed
Salt as needed
Freshly ground black pepper as needed

2 fresh artichokes
Juice from one lemon

2 tablespoons butter
2 large onions, diced
9 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 cups chicken stock (or more)
2 cups diced fresh tomatoes, peeled and seeded or one 14-ounce can diced tomatoes
3 tablespoons Marsala wine
2 cups heavy cream
2 teaspoons fresh, minced basil
2 teaspoons fresh, minced thyme
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Freshly ground black pepper to taste
Grated Parmesan cheese for garnish

Preheat oven to 450°. Place the mushrooms on a roasting pan; and drizzle with olive oil and season with salt and pepper. Roast the mushrooms for 15 to 20 minutes. Cool and slice the mushrooms. Set aside. Trim and cut the artichokes into eighths. Take the choke out with a spoon (that’s the fuzzy part). Fill a bowl with water and add the lemon juice and artichokes. Heat a large pot on medium-high heat. Melt the butter then add the onions, salt and pepper and reduce heat to medium.  Cook, stirring frequently, until they are caramelized (20-30 minutes). Sprinkle the flour on top of the onions; stir for a minute or so. Add the chicken stock and stir vigorously. Add the tomatoes, Marsala, cream, herbs and reserved mushrooms and bring to simmer. Add the cheese and season to taste with salt and pepper. Add the artichokes and cook until they are done, about 20 minutes. Serve on top of linguini or fettuccini and garnish with the Parmesan cheese.

Serves 4-6

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