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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 halved lemon 4 thinly sliced large artichoke hearts 1/4 cup extra-virgin olive oil 2 minced large cloves garlic Coarse salt, to taste 1/4 teaspoon crushed red-pepper flakes 1 tablespoon roughly chopped parsley 2 tablespoons finely julienned basil Freshly ground black pepper, to taste 1 cup Italian dry vermouth 5 tablespoons tomato sauce (preferably homemade) 1/2 cup Homemade Chicken Stock

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 halved lemon 4 thinly sliced large artichoke hearts 1/4 cup extra-virgin olive oil 2 minced large cloves garlic Coarse salt, to taste 1/4 teaspoon crushed red-pepper flakes 1 tablespoon roughly chopped parsley 2 tablespoons finely julienned basil Freshly ground black pepper, to taste 1 cup Italian dry vermouth 5 tablespoons tomato sauce (preferably homemade) 1/2 cup Homemade Chicken Stock

Directions

Squeeze juice from lemon into bowl of ice water; add lemon halves and artichoke hearts while preparing the rest.

In a large skillet over medium heat, add oil, garlic, and salt. Stir in red-pepper flakes, parsley, basil, salt, and black pepper, and saute, stirring for 5 minutes. Add vermouth, and cook for 2 minutes. Add tomato sauce and chicken stock. Cook until slightly reduced, about 5 minutes.

Reviews

 Add Rating & Review

Reviews

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All Reviews for Tomato and Artichoke Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tomato and Artichoke Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest