Sauces > Italian Sauces > Neapolitan Sauces

Artichoke Neapolitan Sauce Recipe

Ingredients with Measurements:
- 2 cans of artichoke hearts (14 oz each)
- 1 can of diced tomatoes (14 oz)
- 1/2 cup of chopped onion
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of grated Parmesan cheese

Special equipment needed:
- Blender or food processor

Step-by-step instructions:

1. Drain the artichoke hearts and chop them into small pieces.
2. In a large saucepan, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the saucepan and sauté until the onion is translucent.
4. Add the chopped artichoke hearts, diced tomatoes, dried oregano, dried basil, and red pepper flakes to the saucepan.
5. Stir the ingredients together and let the sauce simmer for 10-15 minutes.
6. Remove the saucepan from the heat and let the mixture cool for a few minutes.
7. Using a blender or food processor, puree the sauce until it's smooth.
8. Return the sauce to the saucepan and heat it over low heat.
9. Add salt and pepper to taste.
10. Stir in the grated Parmesan cheese until it's melted and well combined.
11. Serve the sauce over pasta or as a dipping sauce for bread.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for simmering and heating the sauce.
Serving size:
This recipe makes about 4 cups of sauce, which is enough for 8 servings.

Nutritional information:
Calories per serving: 150
Total fat: 10g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 450mg
Total carbohydrates: 12g
Dietary fiber: 4g
Sugars: 4g
Protein: 6g

Substitutions for ingredients:
- Fresh artichoke hearts can be used instead of canned.
- Fresh tomatoes can be used instead of canned.
- Fresh herbs can be used instead of dried.
- Pecorino Romano cheese can be used instead of Parmesan cheese.

Variations:
- Add cooked chicken or shrimp to the sauce for a protein boost.
- Add sliced black olives or capers for extra flavor.
- Use the sauce as a pizza topping instead of tomato sauce.
- Add a splash of white wine or balsamic vinegar for a tangy twist.

Tips and tricks:
- Be sure to drain the artichoke hearts well before chopping them.
- Use a high-quality Parmesan cheese for the best flavor.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until it's heated through.

Presentation ideas:
Serve the sauce over pasta or as a dipping sauce for bread. Garnish with fresh herbs or grated Parmesan cheese.

Garnishes:
Fresh herbs, grated Parmesan cheese, sliced black olives, or capers.

Pairings:
Serve the sauce with a side salad and a glass of red wine.

Suggested side dishes:
Garlic bread, roasted vegetables, or a side salad.

Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken up.

Food safety advice:
Be sure to cook the sauce to an internal temperature of 165°F to ensure it's safe to eat.

Food history:
Neapolitan sauce is a traditional Italian sauce made with tomatoes, onions, and garlic. This recipe adds artichoke hearts for a unique twist.

Flavor profiles:
This sauce is savory, slightly tangy, and has a hint of spice from the red pepper flakes.

Serving suggestions:
Serve the sauce over pasta or as a dipping sauce for bread.

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Region: Italian

Taste: Savory, Tangy, Herbal, Aromatic, Earthy