*  Exported from  MasterCook Mac  *
 
                 Artichoke Sauce with Mushrooms and Greens
 
 Recipe By     : Mollie Katzen/The Enchanted Broccoli Forest
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Healthy And Hearty               Main Dishes
                 Pasta                            Sauces
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil
    1      cup           onion -- minced
      3/4  pound         mushroom -- sliced
    1 1/2  teaspoons     salt
      1/2  teaspoon      dried thyme
      1/2  teaspoon      dried sage
      1/2  pound         kale or collard greens -- stemmed and chopped
    4      large         clove garlic -- minced
    4      tablespoons   vegetable broth or water
                         or for a zippier taste, white wine
    1      tablespoon    unbleached white flour
    2      6 oz. jars    marinated artichoke hearts or crowns
                         freshly ground black pepper -- to taste
    6      leaves        fresh basil
    3      tablespoons   milk or cream -- optional
 
 Heat the olive oil in a large, deep skillet or Dutch oven.  Add the onion and s
 aute for about 2 minutes over medium heat.  Add the mushrooms, 1/2 tsp. salt, t
 hyme and sage.  Stir and cook over medium heat for about 5 minutes, then add th
 e greens, garlic, and remaining salt.  Stir, cover, and cook another 5 minutes 
 over medium heat.
 
 Add the broth, water, or wine, and wait until it bubbles.  Sprinkle in the flou
 r, stirring as you sprinkle.  Cook uncovered for another minute or two, stiring
  constantly.  The liquid will thicken.
 
 Cut the artichokes into bite sized pieces.  Add these to the skillet, along wit
 h all the liquid from the jars.  Grind in some black pepper, stir in the basil,
  and if desired, stir in the milk or cream.  Remove from heat and serve. 
 
 
 
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 Per serving (excluding unknown items): 57 Calories; 3g Fat (44% calories from f
 at); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 644mg Sodium
 
 NOTES : serve this luxurious sauce over pasta, plain cooked rice, or baked pota
 toes.  Note: Use any kind of leafy green in addition to (or in place of) kale o
 r collard greens. (Try spinach, escarole or chard.)
 
 
 
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