8 tbsp. butter, melted

1 tbsp. fresh Italian parsley, minced

1 tbsp. Wondra or plain flour

1/4 cup white Chianti or Chablis (or other white wine)

1 cup heavy cream

dash of cayenne pepper

dash of paprika

Heat a few tablespoons of the butter in a skillet and sauté the shallots, garlic and parsley until softened, about 5 minutes. Sprinkle the flour over all lightly. Whisk in the wine, stirring constantly. Simmer until wine has reduced and is nearly all absorbed (5-­10 minutes). Pour in the cream and simmer over low heat until sauce is thick and creamy, about 6­-8 minutes. Season to taste with salt and pepper; stir in remaining butter. Serve garnished with a sprinkling of parsley and paprika for extra color

After my sauce was finished, I made the chicken, bacon and veggies (I say this because, on top of the marinated artichokes I add anything green that I may have in the veggie drawer. In this case fresh green beans.)

In a skillet cook 1/2 lb. bacon, chopped until almost done. Drain grease and add 2 chicken breasts diced. When the chicken is no longer pink and has some browning add the marinated artichokes, drained and any other fresh veggie that you would like (spinach is awesome too!). Stir in and cover for a few minutes, until veggies are cooked. Serve this mixture and sauce over linguine and fall in love!