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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 roma tomatoes |
1 red bell pepper |
4 whole artichoke hearts, on skewer |
vegetable oil |
1 tablespoons butter |
1 small onion, chopped |
4 large garlic cloves, minced |
1 1/2 cups vegetable stock |
1 cup cream |
several sprigs cilantro, leaf only, chopped |
1 tablespoon cornstarch |
1/2 cup water |
1/2 teaspoon salt |
pinch freshly ground black pepper |
suggested garnishes are cotija or manchego cheeses, toasted pumpkin seeds or pine nuts. |
Directions:
1. To prepare grilled vegetables: Preheat a grill.
2. Coat vegetables lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
3. In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
4. Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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