Creamy Artichoke Alfredo Sauce

Ingredients

• 4 tablespoons unsalted butter

• 1 small onion, chopped fine

• 1 garlic clove, minced

• 1 13.75-ounce can artichoke hearts, drained, rinsed and coarsely chopped

• 1/2 cup sour cream

• 1 1/4 cups heavy cream

• 1/2 cup parmesan cheese, grated

• 1/2 teaspoon grated lemon zest

• 1 tablespoon lemon juice

• salt and pepper to taste

• Pasta of your choice (I used fettucine)

1. Melt butter in a large skillet over medium heat.

2. Add onion and cook until softened, about 3 to 5 minutes.

3. Add garlic and cook until fragrant, about 1 minute.

4. Increase heat to medium-high, add artichokes, and cook until slightly browned, 3 to 5 minutes.

5. Remove from heat and stir in sour cream, 1 cup heavy cream, parmesan, and lemon zest and juice.

6. Cook over low heat, do not boil, until ingredients are heated through, about 2 minutes.

7. Season with salt and pepper to taste.

8. Toss cooked pasta with sauce and the remaining 1/4 cup heavy cream. Sprinkle with extra parmesan if desired.