Then’s a quick idea for funk guts with artichoke hearts in a white wine garlic sauce

Then’s a quick idea for funk guts with artichoke hearts in a white wine garlic sauce

constituents

2 boneless, skinless funk guts

1 can( 14 oz) artichoke hearts, drained and halved( or fresh if you prefer)

3- 4 cloves garlic, diced

1 mug white wine( a dry bone
like Chardonnay works well)

mug funk broth

2 tbsp olive oil painting

2 tbsp adulation

swab and pepper, to taste

Fresh parsley( voluntary, for trim)

Instructions

  1. Prepare the funk Season the funk guts with swab and pepper on both sides.
  2. Cook the funk In a large skillet, toast the olive oil painting over medium heat. Add the funk guts and cook for 5- 7 twinkles per side until browned and cooked through. Remove the funk from the visage and set away.
  3. Make the sauce In the same skillet, add the diced garlic and cook for 1- 2 twinkles until ambrosial, being careful not to burn it. Add the white wine and funk broth, scraping up any brown bits from the bottom of the visage. Let it poach for about 5 twinkles, reducing slightly.
  4. Add artichokes Add the artichoke hearts to the skillet and cook for another 3- 4 twinkles. Stir in the adulation and let it melt, creating a nice sauce.
  5. Finish the dish Return the funk to the skillet and ladle the sauce over it. Let everything poach together for an fresh 5 twinkles until hotted
    through.
  6. Serve Garnish with fresh parsley if asked and serve hot! This would go great with a side of pasta, rice, or indeed some roasted vegetables.

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