this dish is so versatile. It can be the main event and served over pasta. Equally as tasty, serve it over chicken or veal for an out of this world dish. Serve with italian bread and soak up the scrumptious juices.
2 - 14 oz cans artichoke quarters, drained
2 tblsp olive oil
1 roasted red pepper cut into strips
4 thick slices hot soppressata, cut into julienne pieces
1 1/2 Tblsp minced garlic (about 3 garlic cloves)
1/2 cup dry white wine, give or take
1/4 cup of water or chicken stock
pat of butter dusted in flour x 2
Heat olive oil in a pre-heated skillet
add the soppressata julienne pieces
stir for a minute
add garlic and stir in
add artichoke quarters and mix with soppressata
add roasted red pepper and stir into mixture
add white wine and stir
add butter dusted in flour to form a thin sauce
Serve with good Italian bread to mop up the sauce.
Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.