* 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 : Vegetarian Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Olive oil 1 c Onion -- minced 3/4 lb Mushroom -- sliced 1 1/2 ts Salt 1/2 ts Dried thyme 1/2 ts Dried sage 1/2 lb Kale or collard greens -- stemmed and chopped 4 cl Garlic -- minced 4 tb Vegetable broth or water, or - white wine for a zippier taste 1 tb Unbleached white flour 12 oz Marinated artichoke hearts or crowns (2 jars) Freshly ground black pepper -- to taste 6 Fresh basil leaves 3 tb Milk or cream (optional) Heat the olive oil in a large, deep skillet or Dutch oven. Add the onion and saute for about 2 minutes over medium heat. Add the mushrooms, 1/2 ts salt, thyme, and sage. Stir and cook over medium heat for about 5 minutes, then add the 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 flour, 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 with 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. - - - - - - - - - - - - - - - - - - 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.) _____