Yield: 1 servings
|4 larges||Artichoke hearts; thinly sliced|
|¼ cup||Extra-virgin olive oil|
|2 larges||Garlic cloves; minced|
|Coarse salt; to taste|
|¼ 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|
|½ cup||Chicken stock|
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 olive oil, garlic, and salt. Stir in red-pepper flakes, 1 tablespoon parsley, 2 tablespoons basil, artichokes, 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.
Makes sauce for 4 servings.
Cuisine: "Italian" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 700 Calories (kcal); 55g Total Fat; (65% calories from fat); 14g Protein; 52g Carbohydrate; 0mg Cholesterol; 1859mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Michael Romano Converted by MM_Buster v2.0n.