Tomato and artichoke sauce

Yield: 1 servings

Measure Ingredient
1 Lemon; halved
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 - <>" 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.

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