Artichoke Hearts and Caper Pasta Sauce
The Cookie Writer
The Cookie Writer
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  • 12 oz fresh mushrooms, sliced 3 onions, sliced thin 2-3 garlic cloves, minced ¼ cup red wine ½ litre (2 cups) artichoke hearts 2 tbsp capers with a bit of the liquid 1¼ cup heavy whipping cream ½ cup vegetable broth 1-2 tomatoes, diced or 1 pint cherry tomatoes, halved Salt and pepper Fresh oregano (optional) Instructions In a large saute pan, add 1 tbsp of olive oil over medium heat. Add the onions and cook until nicely golden (about 10-15 minutes.) Sprinkle with some salt and a pinch of sugar. Stir in the mushrooms and continue cooking until the onions and mushrooms are caramelized (about 15-20 minutes.) When caramelized, stir in garlic and cook for about 1 minute. Deglaze the pan with red wine and allow the wine to simmer away, cooking for a couple of minutes. Pour in the artichoke hearts, cream, and broth. Bring to a simmer, and stir in capers and your tomatoes. Season with salt and pepper. Allow to simmer for 5-10 minutes, or until heated through. Cook desired amount of pasta and toss to combine before serving, 3.2.2802



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