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  • Artichoke Hearts & Pearl Onion in Mustard Horseradish Bechamel Sauce

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    Artichoke Hearts & Pearl Onion in Mustard Horseradish Bechamel Sauce
    Prep: 5 min Cook: 15 min Servings: 6
    by Bob Vincent
    126 recipes
    >
    This is an easy side dish that goes well with most anything. It started to be Peas and pearl onions but when opening my freezer I found I had no peas but did have artichoke hearts. I served it as a side dish to Orange Glazed Pork Loin Roast referenced below.

    Ingredients

    • 24 oz frozen artichoke hearts, quatered
    • 12 oz frozen pearl onions
    • Sauce:
    • 1 Tbs flour
    • 1 Tbs Ghee
    • 1 1/2 cup whole milk
    • 2 heaping Tbs Dijon mustard
    • 1 Tbs creamy Horseradish (use more if you want to kick it up)
    • Kosher salt/white pepper to taste.

    Directions

    1. Cook vegetable according to package directions and drain when done.
    2. In a sauce make a Roux with flour and Ghee. Cook at least a minute after Roux form to remove any flour taste. Gradually whisk in milk breaking up solids as you stir. Bring the Bechamel to a light boil. It will appear thin but will thicken after mustard and horseradish is added. Add both and stir until thick. Season with salt and white pepper.
    3. Combine with Bechamel with cooked vegetables for service.

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