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Artichoke Sauce

Global.Potpourri's picture
Ingredients
  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)
  Salt 1⁄4 Teaspoon
  Freshly ground white pepper 1⁄8 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish

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