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{July 29, 2008}   Artichoke, Mushroom, and Bell Pepper Alfredo Sauce

Artichoke, Mushroom, and Bell Pepper Alfredo Sauce
1 1/3 c cream (I think, it was whatever was left of my qt after making two clafoutis)
1/3-1/2 sm head garlic, minced
1 bag frozen artichokes, thawed and drained
1/2 lb mushrooms
1.5 bell peppers
2 T red pepper flakes (or some hot sauce)
parmesean (I don’t know how much, but a lot maybe 1/3+ lb)
1 egg yolk

Simmer all but last two ingredients, until veg are cooked to desired doneness (We wanted a one dish meal, but you could use half as many veg for a regular pasta if you’re having a side). Add handfuls of parm until the sauce thickens…turn off heat and stir in the egg yolk. Toss with your pasta.

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LOVE the sound of this! I found you’re site because it became related to my
http://petitechef.wordpress.com/2009/06/04/penne-with-shrimp-asparagus-in-a-red-pepper-cream-sauce/
posting! I love this recipe, thank you!! Great site!



cejaystine says:

just a little note, in my opinion this tends to taste most consistant with jarred ones that you drain and rinse a bit… as frozen artichokes can vary pretty widely with brands (but we had frozen on hand)… I’d love to try it with fresh, but I accept I’m much to lazy for that as it would require a rather large number of them… 🙂

It was inspired off of an appetizer we had in a FL restaurant while visiting the in-laws, the kids all loved it and I wanted to try a go at recreating it but figured a pasta sauce would be more practical for us than the dip… But the dip was better, and I still haven’t mastered it yet. 😦



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