Ingredients for Artichokes And Ham In Creamy Mushroom Sauce
- 2 tablespoons butter
- 1 teaspoon dijon mustard
- 1 cup diced ham
- 8 ounces sliced fresh mushrooms
- 1/2 cup dry white wine
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 14 ounces canned artichoke hearts, drained and quartered
- 1/2 cup chicken broth
- 1 pound freshly cooked egg noodles
- fresh parsley
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How to Make Artichokes And Ham In Creamy Mushroom Sauce
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add 1 teaspoon Dijon mustard, 1 cup diced ham, and 8 ounces sliced mushrooms.
- Sauté, stirring frequently, for 2-3 minutes until mushrooms begin to soften.
- Add 1/2 cup dry white wine (or chicken broth for a non-alcoholic version), bring to a boil, then reduce heat and simmer for 5 minutes, or until the liquid is slightly reduced and the sauce has thickened.
- Stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, and 14 ounces canned artichoke hearts (drained and quartered).
- Reduce heat to low and gently heat until the cheese is melted and the sauce is creamy and well blended (about 2-3 minutes). Do not boil.
- Serve the creamy sauce immediately over 1 pound freshly cooked egg noodles. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
10g
Fat
72g
Carbs
5g
