Zucchini Noodle with Artichoke and Parmesan

Name: Zucchini Noodle with Artichoke and Parmesan
Yield: 4
Ingredients: 2 cups of chicken broth; 1/2 cup of white wine; 1/4 cup of grated Parmesan cheese; 6 tablespoons of butter; 2 tablespoons of chopped fresh parsley; 250g zucchini noodles; 6 artichoke hearts cut into 0.5cm wide strips; 4 large onions diced; 2 cloves of garlic minced; Salt and black pepper to taste

1
2 cups of chicken broth
2
1/2 cup of white wine
3
1/4 cup of grated Parmesan cheese
4
6 tablespoons of butter
5
2 tablespoons of chopped fresh parsley
6
250g zucchini noodles
7
6 artichoke hearts cut into 0.5cm wide strips
8
4 large onions diced
9
2 cloves of garlic minced
10
Salt and black pepper to taste

Ingredients

1
2 cups of chicken broth
2
1/2 cup of white wine
3
1/4 cup of grated Parmesan cheese
4
6 tablespoons of butter
5
2 tablespoons of chopped fresh parsley
6
250g zucchini noodles
7
6 artichoke hearts cut into 0.5cm wide strips
8
4 large onions diced
9
2 cloves of garlic minced
10
Salt and black pepper to taste

Directions

1
1
2
Bring 2 liters and a half of water to a boil
3
Sauté the onion and garlic in butter over low heat until golden brown
4
2
5
Add the artichoke, wine, and chicken broth, cover, and cook for 30 minutes or until the artichoke is tender
6
Let the liquid evaporate slightly to obtain a creamy sauce
7
3
8
Cook the zucchini noodles in boiling water until al dente, drain, and mix with the sauce while still warm, adding Parmesan cheese, parsley, and seasoning as needed
9
Check for salt and add black pepper.