Source: dLife

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

Servings

1.0
1 cup  sliced white onion 2.0
2 each  medium garlic cloves 1.0
1 tbsp  olive oil 14.0
14 oz  canned artichokes hearts, drained 0.25
0 1/4 tsp  fresh jalapeno chili peppers 2.0
2 tbsp  white all purpose flour 1.0
1 cup  low sodium vegetable broth 0.25
0 1/4 cup  grated Parmesan cheese 2.0
2 tbsp  chopped parsley 0.25
0 1/4 tsp  salt 0.25
0 1/4 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.