I love artichokes! This sauce is so fast and easy to make, and so versatile. I serve it on crostini, fish, chicken, and omelets. If you add a cup of cream and let it simmer, it’s a delicious pasta sauce. The truffle oil at the end adds a whole new dimension, but if you don’t have it, it’ll still be a crowd favorite!
1 Tablespoon Olive oil
3 cups artichoke hearts, canned or frozen, diced
1/2 teaspoon chopped garlic
1 1/2 cups diced tomatoes, seeds removed
1 Tablespoon Truffle pieces or 2 sliced button mushrooms
3 Tablespoons fresh parsley chopped
2 teaspoons truffle oil
1 1/2 teaspoon salt
3/4 teaspoon white pepper
Heat olive oil in warm sauté pan, then combine the artichokes, garlic, tomatoes, and mushrooms (if using instead of truffles), and sauté over medium heat for about 3 minutes. Add the cream and truffle pieces, if using. Continue cooking until the cream is reduced by half, or until the mixture thickens. Finish with truffle oil, and salt and pepper.