Sugo di carciofi alla ligure

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.