Artichokes add texture and color to dishes. You can make a creamy mushroom and artichoke sauce that you can pour over chicken, fish or pasta. While artichoke and mushroom sauce recipes vary, they all incorporate cream cheese to make the sauce creamy and rich in taste. After you cook the sauce thoroughly, you can store it in the refrigerator and heat it up in a saucepan when you are ready to add it to your dish.
Instructions
1. Melt 2 tbsp. of butter in a skillet over medium-high heat. Add 1 tbsp. of vegetable oil to the butter.
2. Allow the butter and oil to heat. Add 1/2 lb. of sliced mushrooms, 1/2 cup of chopped onions and 2 minced garlic cloves to the skillet.
3. Saute the vegetables for five minutes or until tender.
4. Pour in 3/4 cup of chicken broth. Mix in 8 oz. softened cream cheese and stir until you mix the ingredients well.
5. Cook the sauce for two to three minutes until the cheese melts. Chop artichoke hearts until they are coarse in texture. Add them to the pan.
6. Stir in 2 tbsp. of fresh lemon juice and 1/8 tsp. of ground red pepper. Reduce the heat to a simmer and cook for another two minutes. Pour the sauce over the dish or store it in an airtight container in the refrigerator.
Tags: cream cheese, minutes until