This sauce is excellent with artichokes and (I think) would be great with a sturdier fish. I loved it. A+
½ cup dry white wine
8Tbsp. (1 stick) chilled unsalted butter, diced
¼ cup finely grated parmesan, or more to taste
1 t lemon, or more to taste
S & P
- Pour the wine into a medium saucepan. Place over medium-high heat, bring to a boil, and cook until reduced by half.
- Turn the heat down to medium-low, and whisk in the butter a couple of pieces at a time.
- Whisk in the Parmesan. Taste, and adjust with lemon juice, salt and pepper or more Parmesan, as needed.
1 (14/15 oz) can artichoke hearts in water, rinsed and dried (pat with towel or put in colander)
1 lemon, zested and juiced
1/4 Cup rool temp water
6 Tbl tahini
2 Tbl EVOO
1 (14/15oz) can chickpeas, drained
1 toe garlic
1/2 tspn salt (+ more to taste)
2 tspn parsley and/or mint
- Combine lemon juice and water in small bowl. Whisk together tahini and 2 tablespoons oil in measuring cup.
- Process chickpeas, artichoke leaves and most heart bases (set asides some bases fro garnish), garlic, salt, cayenne, and lemon zest in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube (oil acts as a emulsifier); continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- Transfer hummus to serving bowl. Sprinkle with reserved chopped artichoke heart bases and parsley/mint over surface