Name: Artichoke Pasta Sauce
Ingredients: 1 large onion (diced); 2 ribs celery (diced); 10 ounces frozen artichokes (thawed & squeezed dry); 4 large garlic cloves (minced); olive oil; salt & pepper (to taste); 6 oz. jar shiitake mushrooms (drained & patted dry); 28 oz. can San Marzano diced tomatoes; 1 teaspoon granulated chicken bullion; 1 teaspoon sugar; hot pepper flakes; 1 cup flat leaf parsley (chopped); parmesan cheese (for serving); whole wheat linguine

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Artichoke Pasta Sauce

Also a good sauce for pizza sprinkled with shredded parmesan or another cheese.

Course: Main Course

Keyword: artichoke, pasta

Servings:

Author: Sherry Moman

Ingredients

1 large onion diced
2 ribs celery diced
10 ounces frozen artichokes thawed & squeezed dry
4 large garlic cloves minced
olive oil
salt & pepper to taste
6 oz. jar shiitake mushrooms drained & patted dry
28 oz. can San Marzano diced tomatoes
1 teaspoon granulated chicken bullion
1 teaspoon sugar
hot pepper flakes
1 cup flat leaf parsley chopped
parmesan cheese for serving
whole wheat linguine

Instructions

Heat olive oil in a large skillet and saute onion and celery a couple of minutes. Stir in artichokes, breaking up with spatula and add more olive oil if needed, and saute until edges start to turn brown. Season with salt & pepper. Add garlic and saute a little. Pour into a small dutch oven. Add tomatoes & mushrooms and the rest of the seasonings except parsley and parmesan. Simmer uncovered about 30 minutes until thick. Adjust seasonings to taste. Cover and let sit a while. Before serving, heat and stir in parsley. Serve over pasta sprinkled with parmesan cheese.