Creamy Artichoke Alfredo

  • 1 large onion; medium dice
  • 1 tbsp. olive oil
  • 3 cloves fresh garlic; minced
  • 1 tsp. basil
  • 1 tsp. thyme
  • 1 tsp. marjoram
  • 1 tsp. oregano
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • ¼ cup all purpose flour
  • 1 cup milk
  • 1 cup half and half
  • 2 cups artichoke hearts; drained and sliced
  • ½ cup parmesan cheese; grated
  • 1 tsp. lemon juice
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper

In a medium sauté pan, sweat onions in oil until tender and translucent. Do not allow to brown. Add garlic and herbs and cook until fragrant. Separately, in a small sauce pan, combine butter and olive oil and cook until foamy. Stir in flour to create a roux. Cook until sandy in texture, and set aside to cool slightly. Add milk to onion sauté and using an immersion or regular blender, puree mixture until smooth. Return to the pan, and add half and half. Bring to a simmer, and whisk a small amount of the hot milk mixture with the roux, to prevent lumps. Add roux to pot. Continue simmering until thickened, stirring often. Add artichoke hearts, parmesan cheese, lemon juice, salt, and pepper. Taste and adjust seasoning if needed. Milk can be added as needed to adjust viscosity of the sauce.

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