Melissa's Artichoke Cream
By Melissa's Corporate Chefs

3 packages Melissa's Steamed Artichoke Hearts
1 each Lemon juiced
1 tablespoon Shallots minced
1 tablespoon Extra Virgin Olive Oil
1 pint Vegetable Stock or Chicken Stock
2 ounces Unsalted Butter melted
3 ounces Heavy Cream warmed Organic Grinders Garden Herb with Sea Salt and Rainbow Peppercorn to your taste

Remove all of the hard leaves and core from the artichoke, keeping the hearts.

Be certain to remove all hair and fiber. Place in cold water with the juice.

In a large frying pan, heat olive oil. Add the garlic and shallots and pan-fry.

Drain artichokes and pat dry.

Add the artichokes and the stock, cook for 20 minutes.

Once artichokes have cooked and are tender, place in the blender and add butter, heavy cream, salt and pepper.

Blend until smooth, and pass through a chinois or strainer.

Serve on your favorite pasta or as a dipping sauce for your favorite bread.