An original from the galley of the J. & E. Riggin

Roasted Mushroom and Artichoke Sauce

16 oz. mushrooms: cleaned
2 fresh artichokes; trimmed and cut into eights
2 T. butter
2 T. flour
2 c. onion; diced
2 tsp. basil
2 tsp. thyme
2 c. chicken stock (or more)
2 c. diced tomatoes, or canned diced tomatoes
2 c. heavy cream
1 c. parmesan cheese; grated; 1/2 for sauce, 1/2 for garnish
3 T. Marsala
salt and pepper to taste

Mushrooms: Place the cleaned mushrooms on a roasting pan and drizzle witholive oil, salt and pepper. Roast at high heat for 10-20 minutes. Let cooland slice. Set aside.Artichokes: Trim and cut fresh artichokes into eighths. Take the choke outwith a spoon (that's the fuzzy part). Fill a bowl of water and squeeze thejuice of one fresh lemon into the water. Place the artichokes in the bowland make sure they are covered by the water.Sauce: Heat a large pot on med-high heat. Melt butter and add onions,herbs, salt and pepper just the onions. Cook until they are caramelized.Sprinkle flour on top of the onions and stir for a minute or so. Then addchicken stock and stir vigorously. Add tomatoes, marsala, cream and cheeseand bring to boil. Salt and pepper to taste. Add the artichokes and cookuntil they are done. About 20 minutes.Serve on top of linguini or fettuccini and sprinkle with the rest ofparmesan cheese. This is also really good with polenta.

Capt. Jon Finger and Anne Mahle
136 Holmes Street
Rockland ME 04841
1-800-869-0604
(207) 594-1875
(207) 594-4921 (fax)
info@mainewindjammer.com