Smoked Salmon and Artichoke in Alfredo Sauce

I first tasted this delicious recipe while visiting a northern California coast micro brewery. This is my version. Serve over linguine and garnish with parsley and additional Parmesan cheese.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 293 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 cup heavy whipping cream
• 1 cup white wine
• ½ cup grated Parmesan cheese
• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 (14 ounce) can artichoke hearts, drained and quartered
• ¼ teaspoon red pepper flakes
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, coarsely chopped
• 2 cups coarsely chopped onions
• ¾ pound smoked salmon, cut into small pieces

Recipe Instructions

Step 1

Heat butter and olive oil together in a large skillet over medium heat; cook and stir onion and salt until translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium-low; add artichoke hearts, wine, chicken broth, lemon juice, lemon zest and red pepper flakes; simmer until liquid is reduced and thickened into a sauce, about 10 minutes.

Step 2

Mix salmon, cream, Parmesan cheese, salt, and pepper into sauce; simmer until thickened, about 5 minutes.