Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  butter
  1              large  bell pepper -- (red), julienned
  1              large  bell pepper -- (green), julienned
  1              large  bell pepper -- (yellow), julienned
  1              large  yellow onion -- julienned
 16             ounces  quartered artichokes -- cut each piece in 1/2
  1              pound  andouille sausage -- 1/4 inch diced
  3        tablespoons  flour
  1                cup  dry vermouth
  1                cup  chicken stock
  1                cup  half and half
  2               cups  heavy whipping cream
     1/4      teaspoon  cayenne pepper
     1/4      teaspoon  black pepper
  1         tablespoon  basil
     1/2    tablespoon  oregano
  1                cup  jalapeno cheese -- shredded
                        salt to taste

Preparation:

Melt butter, saute vegetables and andouille sausage until vegetables are tender and sausage lightly browned. Add flour, cook 5-8 minutes until blond roux forms. Add vermouth. Add hot chicken stock, half and half and heavy cream. Add herbs and seasonings. Cook until thickened. Adjust seasonings to taste

Nutritional Information:

375 Calories (kcal); 33g Total Fat; (83% calories from fat); 5g Protein; 10g Carbohydrate; 111mg Cholesterol; 517mg Sodium