- 2 whole artichokes
- 4 roma (plum) tomatoes, seeded and chopped
- 6 large round tomatoes, seeded and chopped
- 1 (8 ounce) can tomato sauce
- 4 ounces tomato paste
- 1 clove garlic, minced
- 1/2 cup chopped sun-dried tomatoes
- 3 tablespoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 2 teaspoons salt
- 1 teaspoon liquid smoke flavoring (optional)
- 1/4 cup chopped sun-dried tomatoes (optional)
- 4 cups heavy cream at room temperature
- 1/4 cup sweet white wine
- 1/4 cup grated Parmesan cheese
- Cut all the leaves away from the artichokes to expose the hearts.
- Trim the artichoke stems, and scoop out the fibrous center with a grapefruit spoon or small paring knife.
- Mince 1 artichoke heart, and coarsely chop the second. Set the artichoke hearts aside.
- Place the roma tomatoes, round tomatoes, and tomato sauce into a blender; pulse several times to mix, then blend the mixture until pureed, about 30 seconds.
- Pour the tomato mixture into a large saucepan, and stir in the tomato paste and garlic until smooth.
- Heat over medium heat, and stir in the artichoke hearts, 1/2 cup of sun-dried tomatoes, Italian seasoning, oregano, marjoram, and salt.
- Bring the sauce to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
- Pour about 1/2 cup of the simmering sauce into a small bowl, mix in the liquid smoke and 1/4 cup of sun-dried tomatoes. Stir this mixture back into the saucepan.
- Pour the heavy cream, sweet white wine, and Parmesan cheese into the sauce and stir to combine. Bring the sauce back to a simmer, and cook until the cheese has melted, about 10 minutes. The sauce should be a pink color with red patches from the sun-dried tomatoes.
04/10/2018
recipepes.com
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