Source: dLife

A thick and creamy sauce with tender artichoke hearts and spicy jalapeño peppers.

Servings

1 cup sliced white onion
2 medium garlic cloves , minced
1 tbsp olive oil
14 oz canned artichokes hearts, drained , rinsed, and sliced
0.25 tsp fresh jalapeno chili peppers , seeded and minced
2 tbsp white all purpose flour
1 cup low sodium vegetable broth
0.25 cup grated Parmesan cheese
2 tbsp chopped parsley
0.25 tsp salt
0.25 tsp black pepper

1 In medium skillet, over medium-high, heat oil, cook onion and garlic 5 minutes.
2 Add artichoke hearts and peppers, reduce heat and cook additional 10 minutes.
3 Whisk in flour and cook 1 - 2 additional minutes.
4 Add broth, bring to boil. Continue boiling, stirring continually, 1 - 2 minutes.
5 Reduce heat to low, mix in cheese, parsley, salt, and pepper. Cook 1 - 2 minutes.