Prep 5 mins
Cook 20 mins
I love to experiment with the ingredients I have on hand. This recipe, which uses citrus vodka and coconut milk in place of cream was a big hit with my husband and I don't want to forget it. Very easy, adaptable and just so happens to be vegan- throw in other veggies or spices you have on hand.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced AND or 2 garlic scapes, roughly chopped
- 0.5 (398 ml) can artichoke hearts, chopped
- 1 dash of oregano and cayenne pepper
- 1 (6 ounce) can tomato paste
- 1 (398 ml) can coconut milk
- 1 -2 ounce citrus-infused vodka, regular would work too
- 1 bunch fresh basil, roughly chopped
- salt and pepper
- Saute garlic and onion in olive oil over medium heat until soft and slightly golden.
- Add artichoke hearts and saute for 1-2 minutes.
- Add tomato paste and stir often to coat. Cook for 2-3 minutes until well incorporated.
- Add oregano and cayenne pepper to taste.
- Pour in coconut milk. Allow to return to a gentle boil, then reduce heat to medium low.
- Simmer for 5-10 minutes until sauce begins to thicken.
- Add vodka and basil, mix in well and simmer for another 5 minutes.
- Add salt and pepper to taste.
- Serve over your favorite pasta. Enjoy!
This is an amazing and aromatic dish! I was searching for something that would use up my citrus vodka, and liked the looks of every item in this recipe - except for the high fat coconut milk, yikes! I used a lite version instead. I couldn't keep my nose away from the pot after I added the coconut milk. I've made this three times now, with the middle one being the only failure, because I deviated from the recipe and overdid it on the cayenne. Stick to the amounts, and it's got a nice, but not overwhelming, kick. I added turkey sausage this last time to satisfy the meat eating portion of the household.