Chardonnay Butter Sauce
- ½ cup artichoke hearts, diced
- ¼ teaspoon salt
- 3 tablespoons chardonnay
- ½ cup heavy whipping cream
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons salted butter
- 2 teaspoons freshly chopped parsley
- Combine all of the ingredients in a small saucepan over medium-heat until slightly thickened, 5 to 10 minutes.
- Serve over salmon or your favorite fish.