Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Lemon; halved |
| 4 larges | Artichoke hearts; thinly sliced |
| ¼ cup | Extra-virgin olive oil |
| 2 larges | Garlic cloves; minced |
| \N \N | Coarse salt; to taste |
| ¼ teaspoon | Crushed red-pepper flakes |
| 1 tablespoon | Roughly-chopped parsley |
| 2 tablespoons | Finely-julienned basil |
| \N \N | 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.