Name: Sugo di carciofi alla ligure (Artichoke Sauce from Liguria)
Yield: Serves 4
Cuisine: Italy
Ingredients: ½ cup Rich Tomato Sauce, Tomato Sauce, or canned tomato sauce; 1 tablespoon all-purpose flour; 3 tablespoons unsalted butter; ½ cup dry white wine; 1 pound fresh egg pasta such as pappardelle, fettuccine, piccage, or garganelli, cooked; 3 tablespoons chopped fresh flat-leaf parsley; Salt; 1 yellow onion, chopped; 1 clove garlic, minced; 4 large artichokes; 3 tablespoons olive oil; 1 ounce dried porcini mushrooms; 1 lemon, halved; Grated Parmesan cheese (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

You can use this Genoese sauce on pasta, of course, but it can also be spooned over cooked meat or fish. I like it a bit chunky, although it is sometimes puréed. If you want it smooth, use a food mill; if you want to maintain a bit of texture, use the pulse function on a food processor. Note the typical Ligurian addition of dried porcini, which boosts the overall flavor of the sauce.