- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 cups coarsely chopped onions
- salt and ground black pepper to taste
- 4 cloves garlic, coarsely chopped
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 cup white wine
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 pound smoked salmon, cut into small pieces
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- Heat butter and olive oil together in a large skillet over medium heat; cook and stir onion and salt until translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium-low; add artichoke hearts, wine, chicken broth, lemon juice, lemon zest and red pepper flakes; simmer until liquid is reduced and thickened into a sauce, about 10 minutes.
- Mix salmon, cream, Parmesan cheese, salt, and pepper into sauce; simmer until thickened, about 5 minutes.
09/04/2019
recipepes.com
smoked salmon and artichoke in alfredo sauce, recipe
PT15M
PT1H
5
455 calories
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