in Recipes

Light artichoke and vegetable sauce

updated

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Ingredients for 3 servings:

  • 1 cup rice
  • salt water
  • 1 onion(s)
  • 1 package of peas and carrots (frozen)
  • 5 baby corn
  • 1 can artichoke(s)
  • 200 ml vegetable stock, liquid
  • 1 ½ tbsp tomato paste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

served on rice

Cook the rice in salted water as usual. Meanwhile, roughly chop the onion and sauté it in a pan. Add the frozen vegetables and cook with 1 tablespoon of water. Chop the baby corn and artichokes and mix in. Deglaze with the vegetable stock, stir in the tomato paste, and heat through. Stir occasionally. Serve over the rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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