Creamy Artichoke and Tomato Sauce
  • 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
  • ⅛ teaspoon black pepper
  • 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)
  1. 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.
  2. Continue cooking everything over low heat, adding the canned tomatoes and chilies, drained artichokes and coconut milk. Simmer for about 10 minutes.
  3. Season with salt, pepper and nutmeg.
  4. Serve over pasta or cabbage with fresh herbs such as basil, or chives or oregano.
Recipe by Wolff's Apple House at