Blue Alfredo with Chicken and Artichokes

I was determined to eat lunch at home today, despite the fact that our refrigerator is growing quite bare in preparation for our trip next week. I foraged until I found one lonely artichoke heart, some unseasoned pre-cooked chicken from several days ago, a few garlic cloves, fresh-grated Parmesan and blue cheese. And the milk needed to be used up because it was nearing the expiration date. After I found 1 1/2 boxes of pasta in my cupboard, the wheels started turning.

On this cool, rainy, and gray day, how could I satisfy my tastebuds without spending a dime? What I ended up with was a rich (tho' not too rich) and satisfying pasta sauce that is definitely worth a repeat - maybe even for company!

Blue Alfredo with Chicken and Artichokes
Makes one large serving

1 large clove of garlic, minced
1/2 tablespoon butter
1/2 tablespoon flour
1/2 cup lowfat milk
1/4 cup grated Parmesan
2 artichoke hearts, finely diced
1/2 cup cooked chicken, finely diced
1 tablespoon blue cheese crumbles

cooked pasta

Saute garlic in butter over medium high heat, until it browns slightly; 1-2 minutes. Add flour and stir together until smooth. Stir in milk continuously until a thickened sauce emerges - about 5-7 minutes. Add Parmesan and stir until melted. Stir in artichoke hearts and chicken. Pour over cooked pasta and top with blue cheese. Serve with fresh green beans or a crisp salad.

Artichokes + Garlic = Heaven

Inspiration can strike at the oddest times. As I shopped with a friend in a culinary store, we happened upon 'Artichoke Garlic Sauce,' and I decided to create my own version the next time I played in my kitchen. That time was this afternoon, and the result was smooth and seductive with a bit of bite and chunkiness.

This combination is more of a spread, but the flavors are unmistakable. My taste testers and I tried some atop buttered bread slices that were broiled crisp, on whole wheat crackers, and right off of the spoon. We also thought it would make a good pizza 'sauce,' or a sandwich spread paired with provolone cheese and romaine. A glass of Chardonnay is a perfect complement. See what you think of this Artichoke Garlic Spread:

3-4 tablespoons extra virgin olive oil
6 large garlic cloves, minced
2 tablespoons butter
1 can artichoke hearts, diced fine
2 teaspoons lemon juice
1 teaspoon fresh ground pepper

2 tablespoons extra virgin olive oil

Saute garlic in olive oil over medium high heat, until slightly browned. Add two tablespoons butter and stir until melted. Add artichoke hearts, lemon juice, and pepper. Combine thoroughly and cook uncovered, over medium heat, for 15-20 minutes or until extra liquid has evaporated. This should yield approximately 3/4 cups. Set aside.

Put half of this mixture in a food processor with 2 tablespoons extra virgin olive oil, and puree. Remove puree from processor and stir in remaining artichoke mixture. Spread and enjoy. Generously covers five large slices of French bread.