Creamy Artichoke and Tomato Sauce
Ingredients
Scale
- ¼ cup vegetable stock or water
- 1 small to medium-sized white or sweet onion
- 3 teaspoons minced garlic from a jar
- 1 14 oz. can quartered artichokes
- 1 10 oz. can diced tomatoes with green chilies (ROTEL brand is easy to find)
- 1 cup coconut milk
- Grated, fresh nutmeg to taste (or a generous pinch ground nutmeg)
- ¾ teaspoon salt
- 1/8 teaspoon black pepper
Optional:
- 1 de-seeded and chopped jalapeno pepper
- 1 chopped, medium-sized fresh tomato
- Fresh snipped basil (or any fresh herbs such as chives or oregano)
Instructions
- In a large cookpot or frying pan, place onions in the stock or water. Cook over medium heat just until softened, about 5 minutes. Add the fresh jalapeno and tomato (if using) and cook for 3-5 minutes more. Finally, add the minced garlic and simmer for an additional 2 minutes.
- Continue cooking everything over low heat, adding the canned tomatoes and chilies, drained artichokes and coconut milk. Simmer for about 10 minutes.
- Season with salt, pepper and nutmeg.
- Serve over pasta or cabbage with fresh herbs such as basil, or chives or oregano.
Find it online: https://wolffsapplehouse.com/creamy-artichoke-and-tomato-sauce/