Artichokes And Ham In Creamy Mushroom Sauce Recipe

Ingredients for Artichokes And Ham In Creamy Mushroom Sauce

• 2 tablespoons butter
• Dry Mustard
• 1 cup diced ham
• 8 ounces sliced mushrooms
• Dry White Wine
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Artichoke Hearts

How to Make Artichokes And Ham In Creamy Mushroom Sauce

1. 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.
2. Sauté, stirring frequently, for 2-3 minutes until mushrooms begin to soften.
3. 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.
4. Stir in 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, and 14 ounces canned artichoke hearts (drained and quartered).
5. 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.
6. Serve the creamy sauce immediately over 1 pound freshly cooked egg noodles. Garnish with fresh parsley (optional).