Ingredients

• 4 Roma tomatoes
• 1 red bell pepper
• 4 whole artichoke hearts, on skewer
• Vegetable oil
• 1 tablespoons butter
• 1 small onion, chopped
• 4 large garlic cloves, minced
• 1 1/2 cups vegetable stock
• 1 cup cream
• Several sprigs cilantro, leaf only, chopped
• 1 tablespoon cornstarch
• 1/2 cup water
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts.

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Instructions

1. Preheat a grill.
2. Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate.
3. In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary.
4. Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired.