Creamy Artichoke Sauce with Capers
This creamy artichoke sauce with capers combines marinated artichoke hearts with the brightness of lemon, enriched by a velvety heavy cream base and a hint of sweet tarragon. Finished with grated Parmesan, this indulgent sauce offers a complex blend of tangy, savory, and slightly sweet flavors.Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost.
Equipment
- 1 Medium saucepan
- 1 Microplane or grater
- 1 Whisk
- 1 Lemon squeezer
- 1 Spatula
Ingredients
- 1 12-14 oz Can of marinated artichoke hearts
- ½ Lemon - juice and zest
- 1 TBSP Capers
- 1 cup Heavy cream
- ½ tsp Tarragon
- 1 tsp Salt
- 1 tsp Pepper
- ¼ to ½ Cup Grated parmesan
Instructions
- Preheat oven to 425℉/ 204℃. Gather the ingredients.
- Open the jar of marinated artichoke hearts and place them into a food processor.
- Pulse on low until the artichokes become mostly smooth.
- Scoop out the smooth artichoke mixture with a spatula into a medium saucepan.
- Zest half a lemon into the saucepan with a microplane. Take half the lemon and squeeze the lemon juice into the saucepan.
- Add capers, heavy cream, tarragon, pepper and salt.
- Gently whisk together the ingredients over medium heat to reduce the components into a sauce for approximately 10 minutes. Add 1/2 cup of grated parmesan and stir until well incorporated.
- Serve with your favorite protein or use it as a dip! Enjoy!