Cognac Cream Sauce Recipe

Time30m

Serves4

Sautéed artichokes, shallots, and cremini mushrooms

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Ingredients

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1
Prepare the Ingredients
If using fresh artichokes, clean and quarter them. Otherwise, drain the canned artichokes. Finely chop the shallots and slice the cremini mushrooms.

2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté for 3-4 minutes, or until they become translucent.
3
Add Mushrooms and Artichokes
Add the sliced cremini mushrooms and quartered artichokes to the skillet. Season with salt and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and the artichokes are heated through.
4
Add Cognac
Carefully pour in the cognac, allowing it to simmer for about 2 minutes to cook off some alcohol while scraping the brown bits from the bottom of the skillet.
5
Stir in Heavy Cream
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for another 5 minutes, stirring occasionally, until it thickens slightly.
6
Garnish and Serve
Remove from heat. Taste and adjust seasoning if necessary. Serve the cognac cream sauce warm, garnished with chopped fresh parsley.