8 Jul 2009
|Canned artichoke hearts||8 Ounce, cut in quarters (1 Can)|
|Low fat ricotta cheese||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Freshly ground white pepper||1⁄8 Teaspoon|
Puree all ingredients in a food processor or blender, adding more stock if necessary for a fairly thick consistency.
Heat in a saucepan to serve hot, or refrigerate and serve cold.
Serve with veal, pork, fish, vegetables, or eggs.
Artichoke Sauce Recipe