“Angie amazes me because she cooked, she cleaned, she kept the house spotless, she raised two sons, and in between she had the time to share and care. Her cards keep coming year after year.”
by Vivian Blake

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Artichoke Sauce

Ingredients

  • 4 pounds of very small artichokes, trimmed down to the heart
  • Cheese
  • ½ cup of Marinara sauce
  • Bunch of Italian parsley, chopped
  • ½ cup of white wine
  • 3 cloves of garlic
  • Salt to taste
  • 1 cup of chicken broth
  • 3 tablespoons of olive oil

Cooking Instructions

Cooking Instructions: Trim artichokes to the hearts and place in water and lemon juice. Place artichokes in a pot with water covering about 2” above them. Bring to a boil and then simmer. add Marinara sauce, parsley, chicken broth, and olive oil. Let cook until the artichokes are nice and tender. (About an hour.) Pour over your favorite pasta and top with cheese. *Artichokes will turn black if not placed in water/ lemon juice mixture.

Ingredients

  • 4 pounds of very small artichokes, trimmed down to the heart
  • Cheese
  • ½ cup of Marinara sauce
  • Bunch of Italian parsley, chopped
  • ½ cup of white wine
  • 3 cloves of garlic
  • Salt to taste
  • 1 cup of chicken broth
  • 3 tablespoons of olive oil

Cooking Instructions Cooking Instructions: Trim artichokes to the hearts and place in water and lemon juice. Place artichokes in a pot with water covering about 2” above them. Bring to a boil and then simmer. add Marinara sauce, parsley, chicken broth, and olive oil. Let cook until the artichokes are nice and tender. (About an hour.) Pour over your favorite pasta and top with cheese. *Artichokes will turn black if not placed in water/ lemon juice mixture.